Skillet Pork Chops With Apple Jelly and Mustard Sauce
Sweet and savory ingredients balance the flavors in these saucy pork chops.
Ingredients
- 4 bone-in or boneless pork chops, ¾ to 1 inch thick
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- ½ cup apple jelly
- ¼ teaspoon ground cinnamon, a slight increase for warmth
- 3 tablespoons whole grain mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon fresh thyme leaves, optional, for added depth
- 1 tablespoon unsalted butter, for a silky finish
Instructions
- Sear the pork chops:Heat the olive oil in a large skillet over medium-high heat. Pat the pork chops dry with paper towels, then season generously with salt and black pepper. Once the oil is hot, add the pork chops to the pan along with the sliced onion. Sear for 3-4 minutes per side, turning once, until golden brown. Stir the onions occasionally to prevent burning.
- Prepare the glaze:In a small bowl, whisk together the apple jelly, ground cinnamon, whole grain mustard, and white wine vinegar.
- Simmer and glaze:Reduce the heat to low, spoon the apple jelly mixture over the pork chops, and stir the onions to coat them in the glaze. Cover the skillet and let the chops simmer for 20-25 minutes, or until they reach an internal temperature of 145°F (63°C). Stir occasionally to ensure the sauce doesn’t stick.
- Finish and serve:Uncover the skillet, stir in the butter, and let the sauce thicken for another 2-3 minutes over low heat. If using fresh thyme, sprinkle it in at this stage. Remove from heat and let the pork rest for 5 minutes before serving.
Notes
Pair these apple-glazed pork chops with creamy mashed potatoes, roasted Brussels sprouts, or buttery egg noodles for a hearty meal.
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