Ingredients:

  • 4 bone-in center-cut pork chops (approx. 1-inch thick)
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 2 large Granny Smith or Honeycrisp apples, cored and sliced into 1/2-inch wedges
  • 1 cup apple juice, no sugar added
  • 0.25 cup chicken bone broth
  • 2 tbsp apple cider vinegar
  • 2 sprigs fresh thyme
  • 1 tbsp salted grass-fed butter
  • 1 shallot, finely minced

Instructions:

  1. Pat the pork chops extremely dry with paper towels. Season both sides aggressively with kosher salt and cracked black pepper.
  2. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add avocado oil. Once shimmering, place chops in the skillet and sear for 3–5 minutes per side until a deep brown crust forms and internal temperature reaches 135°F (57°C). Remove pork from pan and set aside to rest.
  3. In the same skillet, add the sliced apples and minced shallots. Sauté for approximately 3 minutes until the apples develop golden edges but retain a firm center.
  4. Deglaze the pan with apple cider vinegar, scraping up the browned bits (fond). Pour in the apple juice and chicken bone broth. Add the thyme sprigs.
  5. Simmer the liquid for 5-7 minutes until it reduces by half and reaches a syrupy consistency. Swirl in the salted grass-fed butter to finish the glaze.
  6. Return the pork chops to the pan for 1 minute to coat with the glaze and reach a final internal temperature of 145°F (63°C). Serve immediately with the apple wedges.