Pan-Seared Pork Chops with Apple-Cider Pan Sauce and Thyme

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork chops pan-seared to golden perfection and finished with a tangy apple-cider pan sauce infused with fresh thyme. This French-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, about 1-inch thick, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 480 cal/serving

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Ingredients

4 pieces bone-in pork chops, about 1-inch thick
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
2 tbsp unsalted butter
1 medium shallot, minced
3/4 cup apple cider
1/2 cup chicken broth
4 fresh thyme sprigs
1 tbsp Dijon mustard
1 tsp honey

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Instructions

Step 1: Pat dry 4 bone-in pork chops (1-inch thick) and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Remove chops and set aside covered loosely with foil.
Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 1 minced medium shallot and sauté for 2 minutes until softened.
Step 4: Pour in 3/4 cup apple cider and 1/2 cup chicken broth, scraping the browned bits off the bottom of the pan. Add 4 fresh thyme sprigs and simmer for 6-8 minutes until the liquid reduces by half.
Step 5: Remove thyme sprigs and whisk in 1 tbsp Dijon mustard and 1 tsp honey. Return pork chops to the pan and spoon sauce over them to warm through for 2 minutes.
Step 6: Plate pork chops and drizzle with the apple-cider pan sauce, garnishing with fresh thyme if desired.