How to Make Pork Chops with Apples

• 4 bone-in pork chops, 1 inch thick
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 2 tbsp butter
• 1 onion, sliced
• 2 apples, cored and cut into wedges
• 1/2 cup (120 ml) chicken broth or apple cider
• 1 tsp fresh thyme or 1/2 tsp dried

1. Pat the chops dry and season both sides with salt and pepper; let them sit 10 minutes at room temperature.
2. Heat the oil in a heavy skillet over medium-high and sear the chops 4 minutes per side until well browned. Move them to a plate.
3. Lower the heat to medium, add the butter, onion, and apples, and cook 6 minutes until they start to soften and color.
4. Pour in the broth, add the thyme, and scrape the browned bits off the bottom.
5. Nestle the chops back in and simmer 4–6 minutes, until they read 145°F (63°C) at the center.
6. Rest the chops 5 minutes, then serve with the apples and pan juices spooned over.

• Firm apples (Honeycrisp, Granny Smith) hold their shape; soft ones melt into a sauce, which is also good.
• 145°F with a short rest is the modern safe temperature — pork does not need to be dry.

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