Pan Seared Pork Chops

Pan seared Pork Chops in a creamy, delicious, apple cider pan sauce are the perfect weeknight, or date night, dinner! It's easy to make and done in a half hour.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 22

Total Time 32

Servings

Calories 755kcal

Author Toni Dash

Ingredients

2 tomahawk pork chops
2 tablespoons brown sugar
1 teaspoon kosher salt
½ teaspoon paprika
½ teaspoon freshly ground black pepper
2 tablespoon olive oil
1 medium apple sliced (we suggest honeycrisp)
1 medium shallot peeled and sliced
5-10 sprigs fresh thyme
2 tablespoons unsalted butter
½ cup apple cider (do not use apple juice)
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
¼ cup heavy cream
Pomegranate arils optional for topping

Instructions

Pat the pork chops dry with a paper towel.
2 tomahawk pork chops
Mix the brown sugar and spices together, then evenly rub into the pork chops (don’t forget the sides too!).
2 tablespoons brown sugar, 1 teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon freshly ground black pepper
Heat the olive oil to a Dutch oven or cast iron skillet over medium-high heat.
2 tablespoon olive oil
Sear the pork chops on each side for 5 minutes. Set the pork chops aside on a plate.
Without cleaning the pan, add the apple, shallot, thyme, and butter. Sauté for 1-2 minutes, or until the butter melts.
Add the apple cider, Dijon mustard, and worcestershire sauce. Bring it to a simmer until it reduces to half (about 5 minutes).
1 medium apple, 1 medium shallot, 5-10 sprigs fresh thyme, 2 tablespoons unsalted butter, ½ cup apple cider, 1 tablespoon dijon mustard, 1 teaspoon worcestershire sauce
Turn the heat down to low and stir in the heavy cream.
¼ cup heavy cream
Return the pork chops to the pan. Continue to cook for another 5 minutes, or until the internal temperature of the pork chops reach 145 degrees F.
Leftovers - Leftovers can be saved in an airtight container in the refrigerator for up to three days. It’s best to save leftovers in the container with the leftover sauce.

Notes

Ingredient Notes

If you don't have access to tomahawk pork chops choose thick (1 1/2-2 inch thick) bone-in pork chops to substitute.

Expert Tip

Do not overcook the pork chops! Use an instant read thermometer to check the pork reaches 145 degrees F which is the done temperature.

To Store and Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to three days. It’s best to save pork chop leftovers in the container with the leftover sauce.

How to reheat

These three methods ensure the pork chops don't dry out and will be delicious as leftovers!

Microwave reheating instructions: In a microwave safe dish, add 2-3 tbsp of apple cider, broth or stock with the leftover pan sauce and pork chop(s). Cover with a damp paper towel and cook on high at 1 minute intervals until the pork chop is thoroughly warmed. This will take about 3 minutes total depending on the amount that you’re reheating.

Stovetop reheating instructions: In a pan over medium-low heat, add 2-3 tbsp of apple cider, broth or stock, then add the leftover pan sauce and pork chop(s). Cover with a lid (or tightly with foil) and reheat for 5 minutes. Uncover, flip the pork chop, and continue to heat for another minute or two (uncovered). Or until completely warmed throughout. Add extra broth as needed by the tablespoon, don’t let it dry out.

Oven reheating instructions: Preheat your oven to 350 degrees F. In a baking dish, or skillet, add 2-3 tbsp apple cider, broth or stock. Add the pork chop(s) and leftover pan sauce. Cover the dish tightly with foil and reheat for 10-15 minutes (or until it’s warm).

Nutrition