4 center-cut bone-in pork chops (2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 medium red apple, such as Pink Lady, Fuji, or Gala, halved, cored, and cut into small dice
1 medium shallot, chopped (about 1/3 cup)
1/2 tsp. chopped fresh thyme
1/2 cup apple cider
1/2 cup lower-salt chicken broth
1 Tbs. Dijon mustard, preferably country-style (coarse-grained)
Position a rack in the center of the oven and heat the oven to 425°F. Line a large
sheet with aluminum foil.
Season the chops with 1 tsp. salt and 1/2 tsp. pepper.
Melt the butter in a 12-inch skillet over medium-high heat until the foam subsides. Working in 2 batches, cook the chops until nicely browned, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone (use a paring knife to check), about 8 minutes.
Meanwhile, lower the heat to medium and add the apple, shallot, and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes. Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half, about 2 minutes. Add the broth and mustard and continue to cook until slightly reduced, about 2 minutes. Remove from the heat and season to taste with salt and pepper. Serve the sauce over the chops.Share to Print