Pan-Seared Herb-Crusted Pork Chops with Mustard-Apple Pan Sauce (30-Minute)
Crisp-edged pork chops with a golden, herb-kissed crust meet a glossy pan sauce brightened by tart apple and tangy mustard. The contrast of a crunchy exterior and tender interior, finished with a buttery, slightly sweet sauce, makes each bite satisfying and well-balanced.
Swap thyme for rosemary or use dried herbs in a pinch; Granny Smith apples give bright acidity while Fuji or Gala add milder sweetness. Use bone-in pork chops for more flavor and even cooking; if using thicker chops, finish in a 180°C (350°F) oven to reach desired doneness. For a gluten-free version skip the flour or use cornstarch as a slurry to thicken the sauce.
Serve with simple sides that soak up the sauce—mashed potatoes, buttery noodles, or a quick sauté of green beans or Brussels sprouts. This dish works well for weeknight dinners and small dinner guests, and leftovers reheat gently on low heat or slice cold for sandwiches or salads.
How to Make It
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1
Pat the pork chops dry with paper towels and season both sides evenly with kosher salt and black pepper.
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2
Mix the thyme leaves and flour on a plate; press each pork chop into the herb-flour mixture to coat the surfaces lightly.
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3
Heat a large skillet over medium-high heat and add olive oil. When the oil shimmers, add the pork chops and sear without moving for 3 to 4 minutes until a deep golden crust forms.
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4
Flip the chops and add 1 tablespoon butter and the garlic to the pan. Sear the second side 3 to 4 minutes more, spooning melted butter over the chops, until internal temperature reaches 63°C (145°F) for medium doneness. Transfer chops to a plate and tent loosely with foil to rest.
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5
Reduce heat to medium and add the remaining 2 tablespoons butter to the pan. Add the shallot and cook 1 minute until softened.
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6
Add the apple (peeled if desired) cut into 1 cm pieces and cook 2 to 3 minutes until beginning to soften and lightly caramelize.
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7
Pour in the chicken stock and scrape up browned bits from the pan. Stir in Dijon mustard, apple cider vinegar, and brown sugar; simmer 2 to 3 minutes until the sauce reduces and slightly thickens.
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8
Return the pork chops to the pan and spoon sauce over them to warm through for 1 minute. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.
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9
Transfer chops to serving plates, spoon the mustard-apple pan sauce over them, and sprinkle with chopped parsley. Serve immediately.