Pork Chops with Apples

How to Make Pork Chops with Apples

1. 1

   Step 1: Season the pork chops

   Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature while you prepare the remaining ingredients so they cook more evenly.

   For this step

   • 4 piecesBone-in or boneless pork chops (about 1-inch thick)
   • 1 1/2 tsp (1 tsp salt + 1/2 tsp pepper)Salt and freshly ground black pepper
   
2. 2

   Step 2: Sear the pork

   Heat a large heavy skillet over medium-high heat and add the olive oil. When the pan is hot, add the pork chops and sear 3-4 minutes per side until a deep golden crust forms; add half the butter and the thyme in the last minute and spoon the melted butter and thyme over the chops. Transfer the chops to a plate and tent with foil to rest while you make the apples and sauce.

   For this step

   • 1 tbspOlive oil
   • 1 tbspFresh thyme leaves
   
3. 3

   Step 3: Caramelize apples and onions

   Reduce heat to medium and add the remaining butter to the skillet along with the sliced onion and apples. Sprinkle the brown sugar over them and cook, stirring occasionally, until the onions are translucent and the apples are lightly caramelized, about 6–8 minutes.

   For this step

   • 2 mediumFirm apples (such as Honeycrisp or Granny Smith), cored and sliced
   • 1 smallYellow onion, thinly sliced
   • 2 tbspLight brown sugar
   
4. 4

   Step 4: Deglaze and finish the sauce

   Pour in the apple cider and scrape up any browned bits from the bottom of the pan, then stir in the Dijon mustard. Simmer the sauce 2–3 minutes until slightly reduced and glossy, then return the pork chops to the pan and spoon the sauce over them; cook 2–3 minutes more to reheat and finish cooking through.

   For this step

   • 1/2 cupApple cider (or low-sodium chicken broth)
   • 1 tbspDijon mustard
   
5. 5

   Step 5: Serve

   Transfer pork chops to plates and spoon the apples, onions, and pan sauce over the top. Garnish with a few extra thyme leaves if desired and serve immediately with mashed potatoes, roasted vegetables, or a simple green salad.
   

1. Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper. Let them sit at room temperature while you prepare the remaining ingredients so they cook more evenly.
2. Heat a large heavy skillet over medium-high heat and add the olive oil. When the pan is hot, add the pork chops and sear 3-4 minutes per side until a deep golden crust forms; add half the butter and the thyme in the last minute and spoon the melted butter and thyme over the chops. Transfer the chops to a plate and tent with foil to rest while you make the apples and sauce.
3. Reduce heat to medium and add the remaining butter to the skillet along with the sliced onion and apples. Sprinkle the brown sugar over them and cook, stirring occasionally, until the onions are translucent and the apples are lightly caramelized, about 6–8 minutes.
4. Pour in the apple cider and scrape up any browned bits from the bottom of the pan, then stir in the Dijon mustard. Simmer the sauce 2–3 minutes until slightly reduced and glossy, then return the pork chops to the pan and spoon the sauce over them; cook 2–3 minutes more to reheat and finish cooking through.
5. Transfer pork chops to plates and spoon the apples, onions, and pan sauce over the top. Garnish with a few extra thyme leaves if desired and serve immediately with mashed potatoes, roasted vegetables, or a simple green salad.