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Chef's Pass #1Feb 27, 2026

Initial recipe

Remixipe

Pan-Seared Pork Chops with Apple Cider Reduction

Thick chops get a sweet-sharp sauce made right in the same pan. Serve with mashed potatoes.

Prep: 10 minsCook: 25 minsTotal: 35 minServes: 4Medium
pan-sauceautumn-flavorsdate-nightgluten-freeweeknight dinnersgluten-freenut-freesavourysweetsour

Ingredients

Pork Chops

4bone-in pork chops(1 inch thick)
1 tspsalt
0.5 tspblack pepper
2 tbspolive oil

Sauce

2 tbspbutter
2shallots(minced)
1 cupapple cider
0.5 cupchicken stock
2 tspwhole grain mustard
1 tbspfresh thyme leaves

Method

  1. Pat pork chops dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook without moving for 4-5 minutes until golden.
  3. Flip and cook another 4-5 minutes until internal temperature reaches 145°F. Remove to a plate and tent with foil.
  4. Reduce heat to medium. Add butter and shallots to the same pan. Cook until softened, 2 minutes.
  5. Pour in apple cider and stock. Scrape up any browned bits from the bottom. Bring to a boil.
  6. Cook until reduced by half, about 8 minutes. Stir in mustard and thyme.
  7. Return pork chops and any resting juices to the pan. Spoon sauce over chops and serve.