- 2 lbs, thin sliced, center cut pork chops
- 1 onion, sliced
- 1 apple, cut into wedges
- 1 T EVOO
- 2 T unsalted butter
- 8 oz hard apple cider
- Heat EVOO in a cast iron skillet over medium-high heat.
- Sprinkle salt and pepper over the pork chops.
- Once the oil is hot, add pork chops and sear* 2-4 minutes until the meat forms a golden crust and easily lifts from the pan.
- Place the pork chops in a pan. Heat oven to 375 and bake pork chops.
- In the same skillet, add the butter** and lower the heat to medium-low.
- Add onion and apple slices and cook approximately 10 minutes until everything is golden and softened.
- Pour in the hard cider and deglaze the pan. Reduce heat and simmer 20-25 minutes until the sauce is reduced and becomes a glaze.
- While the sauce is glazing, check on the pork chops. Once they’re cooked all the way through, remove them from the oven.
- Plate and serve!***
*You should probably sear the pork chops more like 4-6 minutes. I only do 2-4 because the smoke detector in my apartment is very sensitive. I wound up searing my pork chops 2 at a time, 2 minutes each side. Then I moved the skillet off of the burner, toweled off the area near the smoke detector for a few minutes, let the oil heat up and started again.
** Back to the smoke detector story, the pan is super hot right now and the butter is gonna go from solid to liquid to browned butter to dangerously close to burning really quickly. If you have a crazy smoke detector, you should let the pan cool first.
***I decided to serve mine with sauerkraut. Raw and full of gut loving bacteria. If you don’t care about that sort of thing, I’d add it in during the deglazing step.