American · Dinner
Pan-seared pork chops with apples
Thick bone-in pork chops with a dark skillet crust, rested at juicy doneness and returned briefly to tart apples, onions, cider, Dijon, and sage.
Equipment
- Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Ingredients
1× recipe · Makes 4 servings
- 4 bone-in center-cut pork chops, 1 1/4 inches thick
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 2 firm tart-sweet apples, cored and cut into 1/2-inch wedges
- 1 teaspoon chopped fresh sage
- 1 cup apple cider
- 1 tablespoon apple-cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup low-sodium chicken stock
Instructions
Pat chops dry, season with 1 1/2 teaspoons salt and pepper, and refrigerate uncovered 1 hour. Remove 15 minutes before cooking and pat dry again.
Heat oil in a over medium-high. Sear chops without moving until deeply browned, 3 to 4 minutes per side, then reduce heat and cook to 140°F. Transfer to a rack; carryover heat should reach 145°F during a 5-minute rest.
Pour off excess fat. Melt 1 tablespoon butter and cook onion until softened and lightly brown, 6 minutes. Add apples and sage and cook until apples color but remain firm, 4 minutes.
Add cider and vinegar, scrape the fond, and reduce by half. Whisk in Dijon, stock, remaining butter, and salt; simmer until glossy. Return chops and juices for 1 minute, coating without overcooking, and serve with apples and onions.
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