Pan-Seared Pork Chops With Carmelized Apples and Onions

Difficutly: easy
Time: 30 Min
Portion: 4 servings

2 teaspoons olive oil

4 5-6 ounce pork loin chop

pinch salt, to taste

freshly ground black pepper, to taste

1 medium yellow onion, halved and thinly sliced

1/2 teaspoon dried thyme

3 tart apples, peeled cored and sliced

1 cup apple cider


1. Heat the olive oil in a large skillet over medium-high heat.

2. Season the pork chops with salt and pepper and sear them on both sides until just cooked through, about 4 to 6 minutes per side depending on the thickness of the chops. (Thinner chops will take less time, while thicker chops will take a bit longer.) Transfer the pork chops to a platter and keep warm.

3. In the same pan, add the onion and thyme and turn the heat to medium. Season with salt and pepper and cook until the onions begin to wilt, about 3 minutes. Turn the heat to high, and cook until the onions are golden brown.

4. Add the apple cider and apples and cook until the cider has reduced and slightly thickened and the apples are tender, about 6 minutes.

5. Serve the pork chops topped with the apple-onion mixture.

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