Pan-Seared Pork Chops with Apple Cider Glaze

Ingredients

• id: pork_chops metric: 4 pieces (about 800g) imperial: 4 pieces (about 1.75 lb) name: bone-in pork chops, 2.5cm (1-inch) thick

• id: apple_cider metric: 250ml imperial: 1 cup name: fresh apple cider

• id: apple_cider_vinegar metric: 30ml imperial: 2 tbsp name: apple cider vinegar

• id: butter metric: 30g imperial: 2 tbsp name: unsalted butter

• id: honey metric: 15ml imperial: 1 tbsp name: honey

• id: dijon_mustard metric: 5ml imperial: 1 tsp name: Dijon mustard

• id: olive_oil metric: 30ml imperial: 2 tbsp name: extra virgin olive oil

• id: salt metric: 10g imperial: 2 tsp name: coarse sea salt

• id: black_pepper metric: 2g imperial: 1 tsp name: freshly ground black pepper

• id: fresh_thyme metric: 4 sprigs imperial: 4 sprigs name: fresh thyme sprigs

• id: garlic metric: 2 cloves imperial: 2 cloves name: garlic cloves, minced

Instructions

1. Remove {pork_chops} from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with {salt} and {black_pepper} on both sides.

2. Heat {olive_oil} in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering but not smoking.

3. Carefully place {pork_chops} in the hot skillet, ensuring they don't overlap. Sear for 4-5 minutes without moving them, until a golden crust forms on the bottom.

4. Flip the pork chops and sear the other side for 3-4 minutes. Add {fresh_thyme} sprigs to the pan and baste the chops with the aromatic oil.

5. Transfer pork chops to a plate and tent with foil to rest. Reduce heat to medium and add {garlic} to the same pan, cooking for 30 seconds until fragrant.

6. Pour in {apple_cider} and {apple_cider_vinegar}, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 8-10 minutes until reduced by half.

7. Whisk in {honey} and {dijon_mustard}, then remove from heat. Add {butter} and whisk until the glaze is glossy and smooth.

8. Return pork chops to the pan, turning to coat with the glaze. Cook for 1-2 minutes more, or until internal temperature reaches 63°C (145°F).

9. Serve immediately, spooning extra glaze over each chop and garnishing with fresh thyme leaves.

Tips

Perfect Searing: Don't move the pork chops once they hit the pan - this ensures a beautiful golden crust that locks in juices.

Temperature Check: Use a digital thermometer to ensure pork reaches 63°C (145°F) internal temperature, then let rest for 3 minutes before serving.

Glaze Consistency: The glaze should coat the back of a spoon when ready. If too thin, simmer a bit longer; if too thick, add a splash more cider.

Make-Ahead Tip: The glaze can be made up to 2 days ahead and reheated gently when ready to serve.

Serving Suggestions: Pair with roasted Brussels sprouts, mashed sweet potatoes, or a simple arugula salad to complement the sweet-savory flavors.