Entree: United States – Pan-Seared Bone-In Pork Chops with Apple Pan Sauce

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 10 min

Total 1 hr

Ingredients

- 4 bone-in pork chops, approx. 10 oz (280 g) each
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, thinly sliced, approx. 6 oz (170 g)
- 1 large apple (Fuji or Granny Smith), cored and thinly sliced, approx. 8 oz (225 g)
- 1/2 cup (120 ml) dry white wine or chicken stock
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1 tsp (1 g) fresh thyme leaves (or 1/2 tsp dried thyme)
- 2 tbsp (30 ml) chopped fresh parsley
- Optional: 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water for thicker sauce

Instructions

1. Pat chops dry and season both sides with kosher salt and black pepper; let rest 20–30 minutes at room temperature.
2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear 4–5 minutes per side until deeply browned; transfer to a plate and tent with foil.
3. Reduce heat to medium, add butter; when melted, add onion and apple and cook 4–6 minutes until softened and lightly browned.
4. Pour in white wine (or a splash of stock) to deglaze, scraping up browned bits; add chicken stock, Dijon mustard, apple cider vinegar, honey, and thyme and simmer 3–4 minutes to meld flavors.
5. Return pork chops to the pan, cover loosely, and simmer over low heat 6–8 minutes until an instant-read thermometer reads 145°F (63°C) in the thickest part.
6. Remove chops to a cutting board to rest 5 minutes. If sauce needs thickening, stir in cornstarch slurry and simmer until thickened; finish by stirring in parsley and adjusting seasoning, then serve over chops.