Ingredients
Chops and apples
- 4 bone-in pork loin chops about 900 g total, 1 inch thick
- 1/2 teaspoon fine salt 3 g
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter 14 g
- 1 medium onion 150 g, sliced
- 2 medium firm apples 350 g cored weight, cut into thick wedges
- 3/4 cup unsweetened apple cider 180 ml; not cider vinegar
- 2 teaspoons Dijon mustard 10 g
- 4 sprigs fresh thyme
Equipment
- 1 Large skillet
- 1 Food thermometer
Instructions
Sear and gently finish
- Pat pork chops dry and season both sides with salt and pepper. Core apples and cut into sturdy wedges, leaving skins on if desired. Slice the onion.
- Heat oil in a large skillet over medium-high heat. Brown chops 3–4 minutes per side, working in batches if necessary. Transfer to a clean plate; they will finish cooking in the sauce.
- Reduce heat to medium. Add butter, onion and apples. Cook 6–8 minutes, turning occasionally, until onion softens and apple edges turn golden but still hold their shape.
- Stir cider and mustard together, then pour into the skillet with thyme. Scrape up golden bits and simmer 2 minutes. Return pork and its juices. Cover loosely and cook gently about 3–7 minutes, turning once, until the thickest meat reaches 145°F (63°C), avoiding the bone with the thermometer.
- Transfer chops to plates and rest at least 3 minutes. Meanwhile simmer sauce uncovered briefly if needed. Remove thyme stems, taste sauce, then spoon apples, onion and sauce over the pork.
Nutrition
Serving: 1servingCalories: 420.7kcalCarbohydrates: 18.3gProtein: 30.6gFat: 24.4gSodium: 448.6mgFiber: 2g
Video
Notes
Related demonstration by Chef Billy Parisi shows seared pork chops with thyme and separately baked apples. This card instead cooks apple wedges and onion in a cider-mustard pan sauce; follow these steps and quantities.
Nutrition is an ingredient-based estimate per fourth batch using ANSES Ciqual 2025 values and an estimated 600 g edible raw pork from 900 g bone-in chops. Bones, trimming, cider brands and portions change actual values. Sides excluded.
Estimated prorated batch cost: pork $8 at about $4/lb bone-in, apples $1.60, onion $0.50, cider $0.50, oil and butter $0.50, mustard, thyme and seasonings $0.40. Local U.S. prices vary; tax and energy excluded.
Contains milk from butter and mustard; check labels. Do not replace cider with the same quantity of vinegar. Refrigerate leftovers within 2 hours, use within 3–4 days and reheat to 165°F (74°C).
