Pork Chops Recipe

Bring pork to room temperature

Remove the pork chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat the chops dry on both sides with paper towels.

Season the chops

Season both sides of the pork chops generously with salt and black pepper to taste, then sprinkle the garlic powder and paprika evenly over both sides and rub it in.

Prep the apples

Peel, core and slice the apples into 1/4- to 1/2-inch slices. Toss the sliced apples with the 1 tablespoon lemon juice to prevent browning and set aside.

Preheat: if you plan to finish the chops in the oven, preheat the oven to 400°F (200°C).

In a medium saucepan or skillet, melt 2 tablespoons of the unsalted butter over medium heat.

Add the sliced apples, 2 tablespoons brown sugar, and 1/2 teaspoon ground cinnamon. Add two of the fresh thyme sprigs (tie them with kitchen twine or leave whole to remove later). Cook, stirring occasionally, until the apples begin to soften and the sugar melts, about 6–8 minutes.

Pour in the 1/4 cup apple cider (or apple juice) and bring to a gentle simmer. Cook until the liquid reduces and the apples are tender but not falling apart, about 5–7 minutes more. If the mixture looks dry, add a tablespoon or two of water or extra cider.

Remove the pan from heat and stir in 1/2 teaspoon vanilla extract. Taste and add a pinch of salt and a little more brown sugar if you want it sweeter. Keep the compote warm on the lowest heat or transfer to a small warm bowl.

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter; when the butter foams and the pan is hot, add the remaining 2 fresh thyme sprigs.

Place the pork chops in the pan without overcrowding. Sear undisturbed until a deep golden crust forms, about 3–4 minutes per side for chops about 3/4–1 inch thick. While searing, spoon the melted butter and thyme over the chops to baste.

After both sides are browned, check thickness: for thicker or bone-in chops, transfer the skillet to the preheated 400°F (200°C) oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 6–10 minutes depending on thickness. For thinner chops, you can reduce heat to medium-low on the stovetop, cover, and cook until 145°F is reached.

If you prefer, after removing the chops from the pan to rest, pour a couple tablespoons of the apple cider into the hot skillet to deglaze, scraping up browned bits. Swirl and reduce for 1 minute, then stir that liquid into the warm apple compote to add pan flavor.

Remove the chops from the oven or stove and transfer to a plate. Tent loosely with foil and let rest 5 minutes (this allows juices to redistribute and carries the internal temperature up slightly).

When the chops have rested, spoon the warm apple compote over each chop or serve it on the side. If you saved any pan juices, spoon a little over the meat as well.

Garnish with the remaining fresh thyme sprig and an extra pat of butter on the chops if desired. Serve immediately.