Ingredients
4boneless loin chops,about 1-inch thick
½tspgarlic powder
kosher salt and pepper,to taste
1tbspolive oil
2tbspbutter
½red onion,sliced
2large tart apples,sliced
⅔cupapple cider,or as needed, not apple cider vinegar
2tspgrainy mustard
⅛tspcinnamon
2sprigsfresh thyme
Preparation
Season pork chops with garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Brown pork chops for about 5 minutes on each side or until browned (be sure not to overcook the pork). Remove from the pan, and set on a plate.
Add butter and onions to the skillet. Cook for 2 to 3 minutes or until the onions start to soften.
Add apples and continue to cook for about 5 minutes until they begin to soften.
Whisk apple cider and mustard, then add to the skillet with thyme. Simmer for 2 to 3 minutes.
Add the pork chops, along with any juices on the plate, back into the skillet.
Push the pork chops down into the apples. Simmer for an additional 2 to 3 minutes or until the sauce has cooked down slightly and the pork reaches 145 degrees F with a meat thermometer.
