Pan-Seared Pork Chops with Apple Cider Jus

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork chops and sear for 3-4 minutes per side, or until a golden-brown crust forms.

Reduce the heat to medium, add the butter, garlic, and thyme to the skillet. Baste the pork chops with the butter mixture for 2-3 minutes, or until the chops are cooked through and reach an internal temperature of 145°F.

Transfer the pork chops to a plate and tent with foil to keep warm.

In the same skillet, add the apple cider and chicken stock. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Whisk in the cornstarch and continue simmering until the sauce thickens, about 2-3 minutes.

Spoon the apple cider jus over the pork chops and serve immediately.