4thick, boneless pork loin chopsat room temperature
kosher salt and black pepperseason to your taste
1tablespoonolive oil
1tablespoonunsalted butter
2large red-skinned applesBraeburn, honeycrisp, gala, etc. - peeled and cut into 12 wedges each
2large cloves garlicminced
1teaspoonbrown sugaradd more if needed
⅔cupsdry, hard cidersubstitute regular apple cider if needed
1teaspoonapple cider vinegar
1tablespoonDijon mustardregular or country-style
2teaspoonschopped, fresh thyme or sage leaves
springs of thyme or sageto garnish
Instructions
Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, add to the skillet and cook the until golden brown on both sides. This will take about 10 to 15 minutes.
An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate and keep warm.
Reduce to medium heat, add one tablespoon of butter and apple wedges to the skillet and cook until the apples and juices turn brown. Add the garlic and brown sugar, stir and cook for one minute.
Next, add the hard apple cider (or regular apple cider), and the mustard, vinegar, and thyme. Be sure to scrape up any brown bits on the bottom of your skillet, they add extra flavor to the sauce. Cook until it boils and the sauce thickens slightly.
Allow pork chops to cool completely, place in an airtight container and store in the refrigerator for up to 4 days.When you’re ready to eat the leftovers, reheat them in the microwave or on the stovetop until they are heated through.
You can substitute bone-in pork chops in this recipe, but will take slightly longer to cook compared to boneless chops, as the bone can slow down the cooking process. To ensure even cooking, so you will need to adjust the cooking time accordingly.