Pan Seared Cork Chops with Apples and Onion are loaded with fall flavor. I really like pan searing pork chops because they stay moist and don’t dry out. My children love this recipe. Enjoy!

Pan Seared Pork Chops with Apples and Onions

1/2 cup apple juice
4 (8-16 ounce) bone-in, center cut rib chops
Kosher salt, to taste
Freshly ground pepper, to taste
Garlic powder, to taste
2 tablespoons canola oil
1/4 cup dry white wine (I use Pinot Grigio)
1 large Vidalia onion, cut in half then cut into to 1/4-inch slices
3 apples, cut into 1/4-inch slices
2 minced garlic cloves
1 bunch fresh thyme, stems with leaves cut in half
2 teaspoons Dijon mustard
1 tablespoon unsalted butter

Place apple juice in a small saucepan and bring to a simmer. Reduce apple juice to 1/4 cup. Reserve. 

Pat pork chops dry with paper towels. Generously sprinkle both sides with Kosher salt, pepper and garlic powder. Set aside.

Pour oil in a large skillet over medium high heat. When oil ripples place pork chops in skillet. Cook 4-5 minutes one side, top with thyme, turn chop over, and cook 4-5 minutes on the other side or until chops are brown on both sides. Check for doneness using a thermometer; internal temperature will be 145ºF. (Cooking time will vary depending on chop weight.) Set chops aside and keep warm. 

Add onion, apples, and garlic to pan. Cook over medium high heat 6-8 minutes, stirring occasionally, until apples are tender and onion is translucent. (If apples and onions are cut the same width they will be done at the same time.) 

Deglaze pan with wine scraping up any tasty bits on bottom of pan. Add 1/4 cup reduced apple juice, Dijon mustard, and butter. Cook 2 minutes, stirring to distribute mustard and butter. Return chops to skillet and serve. Makes 4 servings. 

Published in The News and Neighbor on October 27, 2021.