Cider Pan-Seared Pork Chops with Apples
Thick bone-in pork chops seared golden, then served with sage-scented apple slices in a quick cider and mustard pan sauce. Ready in 35 minutes.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Resting the chops while you build the sauce keeps them juicy, and the juices that collect on the plate go back into the pan at the end. A mustard with plenty of grain and a little tang balances the sweetness of the cider, so taste the sauce before serving and add a few more drops of vinegar if you like it sharper. Good alongside mashed potatoes or buttered egg noodles.
Method
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Take the chops out of the fridge ahead. Pat them very dry and season both sides with 1 tsp of the salt and the pepper.
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Heat the olive oil in a large heavy skillet over medium-high heat until shimmering. Sear the chops per side, until deep golden and the center reads 140°F (60°C). Move them to a plate and tent loosely with foil.
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Lower the heat to medium. Add 1 tbsp of the butter, the apple wedges, sage and thyme to the same pan. Cook , turning once, until the apples are golden at the edges but still hold their shape. Lift the apples out onto the plate with the chops.
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Pour the cider and cider vinegar into the pan and scrape up the browned bits. Boil until reduced by about half and slightly syrupy.
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Whisk in the mustard, honey and remaining 1/4 tsp salt, then swirl in the remaining 2 tbsp butter off the heat.
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Return the chops, apples and any resting juices to the pan, spoon the sauce over and serve right away.
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