Perfectly pan seared pork chops topped with a cider-cinnamon pan sauce and served with those tender, butter sautéed apples and onions. A perfect fall dish!
Servings: 4
Prep10minutes
Cook15minutes
Ready in: 25minutes
Ingredients
4(5 oz.)3/4-inch thick boneless pork chops
1/2cuplow-sodium chicken broth*
1/2cupapple cider
1 1/2tspdijon mustard
1/2 tsp ground cinnamon
1/8 tsp ground allspice
Salt and freshly ground black pepper
1Tbspolive oil
2Tbsp butter
2mediumsweet crisp apples (honey crisp, gala, fuji, golden delicious etc.),thinly sliced
1smallred onion,thinly sliced
1 1/2tspminced fresh sage
1 1/2tspminced fresh rosemary
Instructions
Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.
In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon and allspice. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about 3/4 tsp salt and 1/2 tsp pepper total).
Once oil is shimmering add pork chops. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook, until center registers 145 degrees, about 4 - 5 minutes longer.
Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in same skillet over medium heat.
Add in apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in broth mixture and season with a little salt as desired.
Let simmer until reduced by about half, stirring occasionally, about 2 - 3 minutes. Return pork chops to pan and spoon mixture over chops. Serve warm.
*For a slightly thicker sauce if desired, you can whisk 1 tsp cornstarch in with the broth before adding to skillet. Stir frequently.