Apple Cider Pork Chops

Instructions

1. Season the pork chops
   Pat the pork chops dry with paper towels. In a small bowl, mix together salt, pepper, and dried thyme. Season both sides of the pork chops generously with the mixture and let them sit at room temperature for 10 minutes.
2. Sear the pork chops
   Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. When the oil is shimmering, add the pork chops and sear for 3-4 minutes on each side until golden brown. Transfer to a plate and cover loosely with foil.
3. Prepare the apple cider sauce
   In the same skillet, reduce heat to medium and add the sliced onions. Cook for 3-4 minutes until softened. Add the sliced apples and garlic, and cook for another 2 minutes. Pour in the apple cider, scraping the bottom of the pan to release any browned bits. Stir in the Dijon mustard and bring the mixture to a simmer.
4. Reduce the sauce
   Allow the sauce to simmer and reduce by half, about 8-10 minutes, stirring occasionally. The liquid should become slightly thickened and glossy.
5. Finish cooking the pork
   Return the pork chops to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and cook for 5-7 minutes until the pork reaches an internal temperature of 145°F (63°C). Baste the chops with the sauce occasionally during cooking.
6. Add final touches
   Remove the skillet from heat. Add the butter and chopped sage to the sauce, stirring gently until the butter is melted and incorporated. Let the pork chops rest in the sauce for 3 minutes before serving.