Ingredients
- 4 bone-in pork chops (3/4 to 1-inch thick)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 2 crisp apples (Honeycrisp or Gala), sliced
- 1 1/2 cups apple cider (not vinegar)
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves, plus more for serving
- 1 small shallot, minced (optional)
Instructions
- Sear the chops. Pat the chops dry; season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat; sear 4–5 minutes per side until golden and 145°F inside. Transfer to a plate.
- Caramelize the apples. In the same skillet, melt 1 tablespoon butter over medium heat. Add the apple slices (and shallot, if using); cook 4–5 minutes until golden and just tender.
- Build the glaze. Pour in the apple cider, scraping up the browned bits. Whisk in the Dijon, cider vinegar, and thyme. Simmer 5–6 minutes until reduced by half and syrupy.
- Finish. Return the chops and any juices to the skillet, nestling them among the apples. Simmer 2 minutes, spooning glaze over the top.
- Enrich. Off the heat, swirl in the remaining 1 tablespoon butter for a glossy finish.
- Serve. Plate the chops with the caramelized apples and plenty of cider glaze, showered with fresh thyme.
💡 Fall skillet smarts
Use real apple cider (the cloudy refrigerated kind), not apple juice — the flavor is deeper and less sweet. Honeycrisp or Gala apples hold their shape; softer varieties turn to mush. Do not skip the Dijon and vinegar: they cut the cider's sweetness and keep the glaze balanced. This pairs beautifully with mashed sweet potatoes or wild rice.
Common questions
Can I use boneless pork chops?
Yes — they cook a minute or two faster per side. Keep them thick (at least 3/4 inch) so they stay juicy.
What apples are best?
Firm, sweet-tart varieties: Honeycrisp, Gala, Fuji, or Braeburn. Avoid Red Delicious, which go mealy when cooked.
Can I make it ahead?
The cider glaze can be made a day ahead. Sear the chops fresh and finish them in the reheated glaze for best texture.
Is this gluten-free?
Yes, as written. Just double-check your Dijon mustard is certified gluten-free if needed.
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