Entree: United States – Pan-Seared Pork Chops with Apples and Onions
Serving Size: 2
Approximate Time
Prep
15 min
Cook
25 min
Additional
5 min
Total
45 min
Ingredients
- 2 bone-in pork chops, approx. 10 oz (285 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium onion, sliced, approx. 6 oz (170 g)
- 1 large apple (firm variety such as Granny Smith or Honeycrisp), cored and sliced, approx. 8 oz (225 g)
- 2 sprigs fresh thyme or 1 tsp (1 g) fresh thyme leaves
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 tbsp (15 ml) balsamic vinegar (optional)
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (4 g) chopped fresh parsley (optional)
Instructions
1. Pat the pork chops dry and season both sides with kosher salt and black pepper. Lightly dredge each chop in the flour, shaking off excess.
2. Heat a large skillet over medium-high heat and add the olive oil. When the oil is hot and shimmering, add the pork chops and sear until golden brown, about 3–4 minutes per side for 1-inch-thick chops (internal temp 145°F / 63°C). Transfer chops to a plate and tent with foil to rest.
3. Reduce heat to medium and add 1 tbsp butter to the same skillet. Add the sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.
4. Add the sliced apple and thyme to the onions and cook another 3–4 minutes until the apple begins to soften and take on color.
5. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the pan. Stir in the balsamic vinegar (if using) and Dijon mustard, bringing the mixture to a gentle simmer to reduce slightly, about 2–3 minutes.
6. Return the pork chops and any accumulated juices to the skillet, spooning some sauce over them. Reduce heat to low, cover loosely, and cook 3–5 minutes more to finish and meld flavors (chops will reach final temp of 145°F / 63°C).
7. Remove chops to plates, stir the remaining 1 tbsp butter into the pan sauce to thicken and gloss, adjust seasoning if needed, and spoon sauce, apples, and onions over the chops. Sprinkle with chopped parsley if desired and serve immediately.
