Center Cut Pork Chops Recipe

Bring to room temperature

Remove the pork chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. This helps them cook evenly.

Pat dry and season

Pat the pork chops dry with paper towels. Combine kosher salt, black pepper, garlic powder, and smoked paprika and rub evenly over both sides and the edges of the chops.

Preheat pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot, about 2–3 minutes. Add the olive oil and swirl to coat the pan.

Sear the chops

Place the pork chops in the pan without crowding. Sear undisturbed 3–4 minutes until a deep golden-brown crust forms. Flip and add the butter to the pan; spoon the melted butter over the chops for 1–2 minutes.

Finish cooking

Reduce heat to medium-low and continue cooking, flipping once more if needed, until the internal temperature reaches 140°F (60°C) for a slightly pink center or 145°F (63°C) for fully white center, about 3–6 more minutes depending on thickness. Total cook time for 1-in chops is roughly 8–12 minutes.

Rest

Transfer chops to a cutting board and tent loosely with foil. Rest 5–10 minutes; residual heat will bring internal temp up ~5°F and redistribute juices.

Optional pan sauce

While chops rest, return skillet to medium heat. If using, pour apple cider or wine into the hot pan to deglaze, scraping up browned bits. Simmer 1 minute, then spoon over chops when serving.

Prepare apples

Place peeled, cored and diced apples, granulated sugar, lemon juice, ground cinnamon, water and salt into a small saucepan and stir to combine.

Simmer

Bring mixture to a gentle simmer over medium heat. Reduce heat to low and cook, uncovered, stirring occasionally, until apples are very tender and begin to break down, about 12–15 minutes. Add a splash more water if mixture becomes too dry.

Mash or purée

For a smooth applesauce, use an immersion blender or transfer to a blender and purée until smooth (be careful with hot liquids). For a chunkier sauce, mash with a fork or potato masher to desired consistency.

Adjust seasoning and keep warm

Taste and adjust sugar or lemon juice as needed. Keep warm while pork rests so both components are hot when served.

Plate each rested pork chop and spoon 1/3–1/2 cup warm applesauce alongside or on top of the chop. If you made the optional pan deglaze, drizzle a tablespoon over each chop. Garnish with chopped fresh parsley if desired and serve immediately.