Apple Orchard Skillet Pork Chops
Sweet, savory, and full of fall flavor! These bone-in pork chops are pan-seared until golden and finished in a buttery apple cider Dijon sauce with tender Honeycrisp apples, caramelized onions, garlic, and fresh herbs. A comforting, one-skillet meal that brings a little taste of the harvest season to your dinner table.
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makes:2-3
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total time:35 mins
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cooking difficulty:Easy
Ingredients
Utensils
- Skillet
Instructions
Pat pork chops dry with a paper towel. Drizzle both sides with olive oil and generously season with salt, black pepper, onion powder, and smoked paprika.
Heat a large skillet over medium-high heat. Add pork chops and sear for approximately 8 minutes per side, depending on thickness. Sear the fat cap for an additional few minutes until golden and rendered. Cook until the internal temperature reaches 145°F. Remove from the skillet and let rest.
Using the same skillet, add sliced apples and onions. Sauté until slightly softened and beginning to caramelize. Add butter and minced garlic, stirring until fragrant.
Stir in Dijon mustard, honey, apple cider, salt, and freshly chopped thyme and parsley. Mix well, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and allow the sauce to reduce slightly.
Return the pork chops to the skillet, spooning the apple cider sauce over the top. Simmer gently until the sauce thickens and the pork chops are heated through. Avoid overcooking.
Garnish with fresh parsley and thyme. Serve warm with plenty of those buttery apples, caramelized onions, and apple cider pan sauce.
Pair with creamy mashed potatoes, roasted sweet potatoes, or buttery green beans to soak up every last bit of that delicious apple cider sauce!