Pork Chops with Apples
Pork Chops with Apples
1 tablespoon olive oil
6 loin pork chops, 1 inch thick
Coarse salt and freshly ground pepper
12 sprigs fresh thyme, plus more for garnish
1 tablespoon unsalted butter
1/2 cup apple cider
1 tablespoon apple-cider vinegar
3 tart cooking apples, peeled, cored, and cut into 1/4-inch slices
1. Heat oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Lay 2 thyme sprigs on each pork chop, and add to the skillet. Sauté pork until browned, 3 to 5 minutes per side.
2. Add the butter to the skillet. Reduce the heat to medium. Cover, and continue cooking until internal temperature is 160 degrees F. when recorded with an instant-read thermometer, about 10 to 15 minutes. Transfer meat to a heated platter, and cover to keep warm.
3. Return skillet to stove; deglaze the pan with apple cider, and allow the cider to reduce by half, about 3 to 4 minutes, over medium heat. Stir in vinegar, and reduce 1 minute more. Add the apples, and cook until caramelized and tender, 5 to 8 minutes. Stir well to coat apples with the caramelized glaze. Serve immediately.
