Pan-Seared Pork Chops with Apple-Onion Gravy

Pan-Seared Pork Chops with Apple-Onion Gravy ingredients

• 4 each boneless pork chops, 1-inch thick
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 1 large yellow onion
• 1 medium apple (Honeycrisp or Fuji)
• 0.5 cup apple cider
• 0.5 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 tbsp cornstarch
• 2 tbsp cold water

How to make Pan-Seared Pork Chops with Apple-Onion Gravy

1. Pat the 4 boneless pork chops dry with paper towels; this helps them achieve a nice sear. Season both sides generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the seasoned pork chops and sear for 3-4 minutes per side until deeply golden brown and a crust has formed. Remove the pork chops from the skillet and set them aside on a plate, covering loosely with foil to keep warm.
3. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, 1 thinly sliced yellow onion, and 1 diced apple (Honeycrisp or Fuji) to the same skillet. Sauté for 5-7 minutes, stirring occasionally, until the onion has softened and the apple pieces are tender.
4. Pour in 1/2 cup apple cider and 1/2 cup chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits, which will add tremendous flavor to your gravy.
5. Stir in 1 tablespoon Dijon mustard and 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme). Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the liquid to reduce slightly.
6. Return the pork chops to the skillet, nesting them into the apple-onion mixture. Reduce heat to low, cover, and cook for an additional 5-7 minutes, or until the internal temperature of the pork reaches 145°F (63°C) with an instant-read thermometer.
7. If you prefer a thicker gravy, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir the slurry into the simmering gravy in the skillet and cook for another minute, stirring constantly, until the gravy thickens to your desired consistency.
8. Remove the skillet from the heat. Let the pork chops rest in the gravy for 5 minutes before serving to ensure they remain juicy.
9. Serve the pork chops immediately, spooning the warm apple-onion gravy generously over each chop.

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