Ingredients
20ozpork chops,(4 pork chops), ¾-inch thick, boneless
½cuplow-sodium chicken broth
½cupapple cider
1½tspDijon mustard
½tspground cinnamon
⅛tspground allspice
salt and freshly ground black pepper
1tbspolive oil
2tbspbutter
2medium sweet crisp apples,such as honey crisp, gala, Fuji, golden delicious etc., thinly sliced
1small red onion,thinly sliced
1½tspfresh sage,minced
1½tspfresh rosemary,minced
Preparation
Preferably let pork chops rest at room temperature 10 minutes while preparing ingredients.
In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon, and allspice. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper (about ¾ teaspoon salt and ½ teaspoon pepper total).
Once the oil is shimmering add pork chops. Sear until browned on the bottom for about 4 to 5 minutes then flip and continue to cook for about 4 to 5 minutes longer until center registers 145 degrees F.
Transfer pork chops to a plate and cover with foil to keep warm. Melt butter in the same skillet over medium heat.
Add in apples, onions, sage, and rosemary and saute for about 4 minutes until tender. Pour in broth mixture and season with a little salt as desired.
Let simmer for about 2 to 3 minutes until reduced by about half, stirring occasionally. Return pork chops to pan and spoon mixture over chops. Serve warm.
