Skillet Pork Chops with Apples
Recipe by gingham
Juicy browned pork chops with soft, golden apples and onions in a little cider sauce. A cozy fall supper in one pan.
Ingredients
- 4 boneless pork chops, about 3/4 inch thick
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 tbsp neutral oil
- 2 tbsp butter
- 2 apples, cored and sliced
- 1 small onion, thinly sliced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1/2 cup apple cider or chicken stock
- 1 tsp Dijon mustard
Method
Pat the pork chops dry and season them with 3/4 tsp of the salt and the pepper.
Heat the oil in a large skillet over medium-high heat. Cook the chops until golden on the first side, 4 to 5 minutes, then flip and cook until they reach 140°F inside, 3 to 4 minutes more. Move them to a plate and cover loosely with foil.
Turn the heat to medium. Add the butter, apples, onion, thyme, and the rest of the salt and cook, stirring, until soft and golden, 6 to 7 minutes.
Add the cider and mustard, scrape up the browned bits, and simmer until slightly thickened, about 2 minutes.
Put the chops and their juices back in the pan for a minute to warm through, then serve with the apples spooned over.