Step by step

Method

4 steps

1. 1

   Pat 4 boneless pork chops dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high until shimmering. Sear the chops 3–4 minutes per side until browned and just cooked through (145°F). Transfer to a plate and tent loosely.

2. 2

   Lower heat to medium. Add 1 tablespoon unsalted butter, 1 medium thinly sliced apple, and 1 small thinly sliced yellow onion. Cook 5–7 minutes, stirring, until the apple softens and both take on light brown edges.

3. 3

   Pour in ½ cup apple cider, 1 teaspoon Dijon mustard, and 1 teaspoon fresh thyme leaves. Scrape up the browned bits and simmer 3 minutes until the sauce reduces slightly and smells sweet-savory.

4. 4

   Return the pork (and juices) to the pan and spoon the apple-onion sauce over the chops for 1 minute to warm through. You want juicy pork chops with soft caramelized apples — not dry overcooked chops or a watery cider puddle.