Pork Chops with Apple Cider Pan Sauce

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 tsp salt and 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 shallot, minced
• 1 cup apple cider (unfiltered, not vinegar)
• 1/2 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 2 tbsp cold butter

Steps

1. Pat the chops dry and season both sides with salt and pepper. Let them sit 15 minutes if you have time.
2. Heat the oil in a large skillet over medium-high heat. Sear the chops 4 to 5 minutes per side, until browned and 140°F inside. Move to a plate and tent with foil; they will rise to 145°F as they rest.
3. Lower the heat to medium, add the shallot and cook 1 minute. Pour in the cider and broth and scrape up the browned bits.
4. Boil until reduced by about half, 6 to 8 minutes. Whisk in the mustard and thyme, then the butter off the heat.
5. Pour any resting juices into the sauce and spoon it over the chops.

TipGood with mashed sweet potatoes or the roasted Brussels sprouts on this week's list.