Name: Cider-Thyme Skillet Pork Chops (30 min)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Pork Chop; 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 (chicken or beef) stock; 1 tsp Dijon mustard; 4-5 sprigs fresh thyme (or ½ tsp dried); Optional finish: 1 tbsp butter for gloss

Cider-Thyme Skillet Pork Chops (30 min)

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Author:

Rancher Sarah

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Tonight’s cozy 30-minute skillet: Cider-Thyme Pork Chops—simple, kid-approved, and perfect for Monday leftovers.

Image of Cider-Thyme Skillet Pork Chops (30 min)

Ingredients

Pork Chop
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 (chicken or beef) stock
1 tsp Dijon mustard
4-5 sprigs fresh thyme (or ½ tsp dried)
Optional finish: 1 tbsp butter for gloss

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Directions

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 145F 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.

Recipe Note

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.