Cider-Thyme Skillet Pork Chops (30 min)

You’ll need (serves 4):

4 pasture-raised pork chops (bone-in or boneless)
1 tsp salt, ½ tsp pepper
2 tbsp olive oil or butter (divided)
1 small onion or 2 shallots, sliced
1 crisp apple, thinly sliced
¾ cup apple cider (or apple juice)
½ cup stock (chicken or beef)
1 tsp Dijon mustard
4–5 sprigs fresh thyme (or ½ tsp dried)
Optional finish: 1 tbsp butter for gloss

How to make it:

Season & sear. Pat chops dry; season with salt/pepper. Sear in 1 tbsp oil over medium-high, 3–4 min/side until browned. Remove to a plate.
Build flavor. Lower heat to medium. Add remaining oil, onion, and apple; cook 3–4 min until softened.
Pan sauce. Stir in cider, stock, Dijon, and thyme; simmer 2–3 min, scraping browned bits.
Finish. Return chops (and juices) to the pan. Simmer gently 4–6 min to 145°F internal. Swirl in 1 tbsp butter if using. Rest 3 minutes.
Serve. Spoon sauce over chops. Great with mashed sweet potatoes or skillet green beans.

Leftover plan (tomorrow’s lunch): Slice remaining pork; toss with greens, roasted sweet potato, and a splash of the pan sauce + olive oil for a fast warm salad.

Easy Swaps & Ranch Tips

Chicken version: Swap chops for chicken breasts; pound to even thickness and simmer 5–7 min to 165°F.
More veg: Add shredded cabbage or kale in step 3 for a one-pan meal.