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5 from 2 votes

Pork Chops with Cider Pan Sauce

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 2

Ingredients

  • 3 cups apple cider divided
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 clove garlic minced
  • 8 fresh thyme springs divided
  • cracked black pepper
  • 2 pork chops about 1/2 pound each (or one large pork chop cut in half crosswise)
  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • ½ shallot minced
  • 1 tablespoon heavy cream

Instructions

  • In a saucepan set over medium heat, combine 2 cups apple cider, salt, brown sugar, garlic, 4 thyme sprigs, and cracked black pepper (about 1 teaspoon). Bring to a simmer and allow salt and sugar to dissolve. Let cool completely. Place the pork chops in a shallow container with a lid. Pour the brine over top. Cover and refrigerate at least 1 hour, or up to 24 hours.
  • When ready to cook: Remove the pork chops from the brine and pat them dry. Heat a heavy pan over high heat. When hot, add the oil. When the oil is sizzling, add the pork chops (don’t let them touch in the pan) and reduce the heat to medium. Cook for 5 minutes, or until the bottom is nicely browned, then flip and cook for another 5 minutes or until center is no longer pink and an internal temperature of at least 150. Transfer the chops to a 200-degree oven to keep warm.
  • Pour off any fat and return pan to the stove. Melt the butter and sauté the shallot until softened, 1-2 minutes. Add the remaining 1 cup of cider and 4 thyme springs. Bring to a simmer and let reduce by half. Remove thyme stems. Stir in cream. Serve pork chops with the pan sauce.