Pan-Seared Pork Chops with Cider-Thyme Pan Sauce and Caramelized Onions

Steps

1. Step 1

   Take the pork chops out of the fridge, pat them very dry with paper towels, and season both sides all over with the kosher salt and black pepper. Let them sit at room temperature while you slice the onions.

   10 min

   • 4 bone-in pork chops, about 1 inch thick (10-12 oz each)
   • 1 1/2 tsp kosher salt
   • 1/2 tsp black pepper
2. Step 2

   Heat the oil in a large heavy skillet (cast iron is ideal) over medium-high heat until it shimmers. Add the chops and sear without moving them until deep golden brown, 4-5 minutes. Flip and sear the other side 3-4 minutes, until an instant-read thermometer in the thickest part away from the bone reads 140°F.

   9 min

   • 4 bone-in pork chops, about 1 inch thick (10-12 oz each)
   • 1 tbsp vegetable oil
3. Step 3

   Move the chops to a plate or cutting board and let them rest, loosely covered with foil, while you make the onions and sauce. They will finish cooking as they rest.

   15 min, hands-off

4. Step 4

   Turn the heat down to medium. Add 1 tbsp of the butter to the same skillet along with the sliced onions and a pinch of salt. Cook, stirring often and scraping up the browned bits, until the onions are soft, deeply golden and sweet, 12-15 minutes. If the pan looks dry or the bits start to burn, add a splash of water.

   15 min

   • 1 tbsp unsalted butter
   • 2 sweet onions, such as Vidalia
   • salt
5. Step 5

   Pour in the hard cider and broth and add the thyme sprigs. Raise the heat to medium-high and simmer briskly, stirring now and then, until the liquid has reduced by about half and lightly coats the onions, 5-7 minutes.

   7 min

   • 1 cup dry hard cider
   • 1/2 cup chicken broth
   • 4 sprigs fresh thyme
6. Step 6

   Pull out the thyme sprigs. Take the pan off the heat, whisk in the Dijon and the remaining 2 tbsp butter a piece at a time until the sauce is glossy. Stir in any juices from the resting plate, plus the cider vinegar if the sauce tastes too sweet. Taste and add salt as needed.

   3 min

   • 2 tbsp unsalted butter
   • 1 tsp Dijon mustard
   • 1 tsp cider vinegar
   • salt
7. Step 7

   Put the chops on plates or back in the skillet and spoon the onions and sauce over the top.

   • 4 bone-in pork chops, about 1 inch thick (10-12 oz each)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026