Pork chops with apples

Ingredients

• 2 bone-in pork chops, about 1 inch thick
• 2 firm apples (such as Honeycrisp or Granny Smith), cored and sliced into 1/2-inch wedges
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary
• 1/2 teaspoon fresh thyme leaves
• 1/4 cup dry white wine or apple cider
• 1/4 cup chicken stock
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Steps

1. 1

   1. Pat the pork chops dry and season generously on both sides with salt and black pepper. Let them sit at room temperature for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Sear the chops for 3-4 minutes per side without moving them, until deep golden brown, then transfer to a plate to rest.

3. 3

   3. Reduce heat to medium and add butter, garlic, and rosemary to the same pan. Add the apple wedges and cook for 3-4 minutes, turning once, until caramelized and just tender. Transfer apples to the plate with the pork.

4. 4

   4. Pour in the wine or cider, scraping up any browned bits from the pan bottom. Add the chicken stock and Dijon mustard, stirring to combine, and simmer for 2-3 minutes until the sauce reduces and turns glossy.

5. 5

   5. Return the pork chops to the pan, spoon the sauce over them, and warm through for 1 minute. Arrange on a plate with the apple slices and spoon the pan juices over everything before serving.