Name: Pan-seared pork chops with apples
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless pork center loin chop, 1 inch thick, patted dry; 1 tsp salt; 1/2 tsp black pepper; 2 tsp canola oil; 3/4 medium Honeycrisp or Fuji apple, cored and sliced 1/4 inch thick; 1 shallot, finely diced; 1/3 cup reduced-sodium chicken broth; 2 tsp Dijon mustard; 2 1/2 tsp fresh thyme, leaves stripped

Ingredients

9 items

7 oz boneless pork center loin chop, 1 inch thick, patted dry
1 tsp salt
½ tsp black pepper
2 tsp canola oil
¾ medium Honeycrisp or Fuji apple, cored and sliced 1/4 inch thick
1 shallot, finely diced
⅓ cup reduced-sodium chicken broth
2 tsp Dijon mustard
2½ tsp fresh thyme, leaves stripped

Instructions

Prep 20 min · Cook 5 min

Season both sides of the pork chop with half of the salt and half of the black pepper.
In a 12-inch skillet, heat the oil over medium-high heat. Place the chop in the skillet and cook for 4 to 5 minutes. Flip and cook for 3 to 4 minutes more, checking for an internal temperature of 145°F. If your chop is thinner than 1 inch, cook for 3 minutes, flip, and cook for 3 minutes more and check early. Remove the pork to a plate.
In the same skillet, add the sliced apples and diced shallot. Cook for 4 minutes, stirring often, until the apples begin to soften and brown. Let the pork rest on the plate while the sauce finishes.
Stir in the chicken broth, Dijon mustard, thyme, and the remaining salt and pepper. Simmer for 3 minutes, scraping any browned bits from the bottom of the pan, until the liquid reduces by half and coats the back of a spoon.
Add the pork chop and any collected juices from the plate back to the skillet. Turn to coat and spoon the apple sauce over the meat.

Nutrition

Ingredients

Instructions

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