Pork Chops with Apple Cider Pan Sauce

Ingredients

• 2 chops bone-in pork chops, about 1 inch thick
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh thyme leaves
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, minced
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley(optional)

Instructions

1. 1

   Pat the pork chops dry and season both sides with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the shallot and thyme.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 4-5 minutes per side until golden brown and the internal temperature reaches 145°F (63°C). Transfer to a plate and tent loosely with foil.

3. 3

   Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Sauté the minced shallot for 2 minutes until softened.

4. 4

   Pour in the apple cider, scraping up any browned bits from the bottom of the pan. Simmer for 8-10 minutes until reduced by half.

5. 5

   Stir in the Dijon mustard, thyme, and remaining tablespoon of butter. Swirl until the butter melts and the sauce turns glossy, about 1 minute.

6. 6

   Return the pork chops to the skillet and spoon the sauce over them for 1 minute to warm through. Sprinkle with parsley and serve with extra pan sauce.