Pan-Seared Pork Chops with Apple Cider Jus
Tender pork chops seared to perfection and served with a rich apple cider jus, perfect for a cozy autumn evening. This dish is a classic representation of French cuisine.
- Prep
- 10 min
- Cook
- 10 min
- Total Time
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- French
Ingredients
- 4piecesBone-in Pork Chops
- 2tbspsOlive Oil
- 2tbspsUnsalted Butter
- 2clovesGarlic, minced
- 2sprigsThyme
- 1cupApple Cider
- 1cupChicken Stock
- 1tspCornstarch
- 1tspSalt
- 1/2tspBlack Pepper
Step-by-Step
- 1
Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.
5m - 2
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.
8mmedium-high heat - 3
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.
5mmedium heat - 4
Transfer the pork chops to a plate and tent with foil to keep warm.
2m - 5
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.
5mmedium heat - 6
Spoon the apple cider jus over the pork chops and serve immediately.
2m