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browned bone-in pork chops with tender golden apple wedges and a small amount of glossy cider-mustard pan sauce in a plain skillet
Andre Lewis

Pan-Seared Pork Chops with Apples

Use apples that hold their shape in a hot skillet so the wedges brown at the edges instead of collapsing into sauce. The pork cooks first and rests while the fruit picks up flavor from the pan. A little cider and mustard make a small glaze with no need for extra sugar. Turn the apples gently and keep their pieces broad enough to lift alongside the chops. The sauce should catch in their browned edges while the center of each wedge stays tender rather than mushy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork loin chops 1 inch thick, about 2 lbs total
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 2 firm apples cored and cut into 1/2-inch wedges
  • 2 tbsp unsalted butter
  • 1/3 cup apple cider
  • 2 tsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/4 tsp dried thyme

Method
 

  1. Pat chops dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat and sear chops for 4 to 6 minutes per side until browned and at least 145°F in the thickest flesh; transfer to a plate.
  2. Reduce heat to medium, add butter and apples and cook for 5 to 6 minutes, turning gently, until the wedges soften with browned edges.
  3. Whisk cider, mustard, vinegar and thyme and pour into the skillet. Simmer for 2 to 3 minutes until lightly reduced.
  4. Return chops and their juices to the skillet and warm over low heat for 1 minute without boiling hard.
  5. Serve after the pork has rested for at least 3 minutes total, with apple wedges and a small spoonful of cider sauce alongside.