One Pan Apple Porkchops

Instructions

1. Remove the porkchops from the fridge about ½ hour before cooking.
2. When ready to cook, season porkchops generously with salt and pepper on each side.
3. Add 1 ½ tbsp olive oil to a large high-sided skillet or braiser (that has enough room to cool all of the porkchops together) and heat to medium-high.
4. When the pan is hot, add the pork chops and cook on one side for 5 minutes without moving them. Reduce the heat to medium and flip, cooking for another 5 minutes. Finally, add in garlic and 1 tbsp butter and cook until done / desired temperature is reached. **Important Note: Cook time will vary depending on the thickness of the porkchop. Use a meat thermometer to measure the temperature to ensure doneness to your liking**
5. Remove the porkchops to a plate and let rest.
6. Keep the pan on medium heat and add 1 tbsp butter, the onion and apple slices. Stir and cook for about a minute. Add the brown sugar, vegetable broth, salt, fresh thyme sprigs, apple cider vinegar and a pinch of ground pepper. Stir until the brown sugar is dissolved and bring to a simmer. Simmer for about 6-8 minutes on medium-low heat, stirring occasionally, until the onions and apples are tender.
7. Add the porkchops back into the pan, basting with some of the juices and apples and cook for a minute or two.
8. Serve topped with the apples and onions mixture and any leftover sauce.