Name: Pan-Seared Pork Chops with Apple Cider Reduction
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 bone-in pork chops (1 inch thick); 1 tsp salt; 0.5 tsp black pepper; 2 tbsp olive oil; 2 tbsp butter; 2 shallots (minced); 1 cup apple cider; 0.5 cup chicken stock; 2 tsp whole grain mustard; 1 tbsp fresh thyme leaves

Pat pork chops dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add pork chops and cook without moving for 4-5 minutes until golden.
Flip and cook another 4-5 minutes until internal temperature reaches 145°F. Remove to a plate and tent with foil.
Reduce heat to medium. Add butter and shallots to the same pan. Cook until softened, 2 minutes.
Pour in apple cider and stock. Scrape up any browned bits from the bottom. Bring to a boil.
Cook until reduced by half, about 8 minutes. Stir in mustard and thyme.
Return pork chops and any resting juices to the pan. Spoon sauce over chops and serve.

Calories	217kcal
Protein	5g
Carbohydrates	5g
of which sugars	1g
Fat	19g
Fibre	1g

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Pan-Seared Pork Chops with Apple Cider Reduction