For the Perfectly Seared Pork Chops

• ▢ 4 large bone-in pork chops approximately 10-12 ounces each, about 1-inch thick
• ▢ salt to taste, preferably kosher or sea salt
• ▢ freshly cracked black pepper to taste
• ▢ 1-2 tablespoons neutral oil such as avocado oil, olive oil, or grapeseed oil, with a high smoke point

For the Sweet Sautéed Apples

• ▢ 3 small Gala apples cored and thinly sliced, Fuji or Honeycrisp also work well

For the Rich Sage Butter Sauce

• ▢ 1 tablespoon unsalted butter for sautéing shallots
• ▢ ½ cup diced shallots finely diced for best flavor distribution
• ▢ 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc; or low-sodium chicken broth for a non-alcoholic option
• ▢ 10 tablespoons apple cider equivalent to ½ cup + 2 tablespoons, adds a sweet and tangy note
• ▢ 5 leaves fresh sage minced, approximately 1 tablespoon, for that distinctive aromatic flavor
• ▢ 1 tablespoon unsalted butter for finishing the sauce, adds richness and gloss

• Begin by preparing your pork chops. Place 4 large bone-in pork chops on a clean cutting board. Pat them thoroughly dry with paper towels – this is crucial for achieving a good sear. Season both sides of each pork chop generously with salt and freshly cracked black pepper. Don’t be shy with the seasoning; it will form a flavorful crust. Set the seasoned pork chops aside while you prepare your skillet.
• Place your large cast-iron skillet (or other heavy-bottomed, oven-safe skillet) on your stovetop over medium-high heat. Allow the pan to heat for a few minutes until it’s warm to the touch. Then, add 1-2 tablespoons neutral oil to the pan. Continue heating the skillet, swirling and tilting the pan occasionally to distribute the oil across the entire surface, until the oil is hot and shimmery. You might see a faint wisp of smoke, indicating it’s ready for searing.
• Once the oil is ready and shimmering, carefully place the seasoned pork chops into the hot skillet. Ensure they are in a single layer and not overcrowded (if necessary, cook in batches). Sear the pork chops for a full 4 minutes without moving them, allowing a beautiful golden-brown crust to form. Then, using tongs, carefully flip the pork chops over and sear for another 4 minutes on the second side. This initial high-heat sear locks in juices and builds flavor.
• After searing both sides for a total of 8 minutes, reduce the heat under the skillet to low. Continue cooking the pork chops, checking their internal temperature every 60 seconds with your meat thermometer, until your desired doneness temperature is reached (refer to the “Suggested Cook Times by Temperature” in the Notes section below for guidance). For optimal juiciness, remember to remove the chops slightly before they reach their final target temperature, as they will continue to cook as they rest.
• Once the pork chops are cooked to your desired temperature, immediately transfer them from the skillet to a large plate. Tent them loosely with foil to keep them warm and allow them to rest. Resting is crucial as it redistributes the juices throughout the meat, ensuring a tender and moist chop. Return the same skillet to the stovetop and set the heat to medium. Do not drain the skillet; those flavorful browned bits (fond) left in the pan are essential for our sauce!
• Add the thinly sliced 3 small Gala apples to the skillet. Sauté the apple slices, stirring occasionally with a silicone spatula, until they have softened slightly and are just tender, which should take approximately 4 minutes. You want them to retain a little bite, not become mushy. Once softened, transfer the apple slices to a separate bowl and set them aside with the pork chops.
• Now, it’s time to build our incredible sauce. Add the first 1 tablespoon unsalted butter to the skillet and let it melt completely over medium heat. Once melted, add the ½ cup diced shallots and stir well to incorporate them into the butter and any remaining pan drippings. Sauté the shallots, stirring occasionally, until they become translucent and fragrant, which usually takes about 5 minutes. This gentle sautéing brings out their subtle, sweet oniony flavor.
• Pour in 1 cup dry white wine (or chicken broth) and 10 tablespoons apple cider to the skillet. Stir thoroughly to incorporate all the liquids. This is the perfect moment to scrape the bottom of the skillet well with your spatula or a wooden spoon, loosening any flavorful bits of food (fond) that may be stuck to the pan. This process, called deglazing, adds incredible depth of flavor to your sauce.
• Reduce the heat under the skillet to medium-low. Allow the mixture to gently simmer, uncovered, for approximately 3 to 5 minutes, or until the liquid has visibly reduced in volume by about 25%. This step concentrates the flavors and begins to thicken the sauce slightly.
• Once the liquid has reduced by approximately 25%, add the 5 leaves of fresh minced sage to the skillet and stir to incorporate its aromatic essence into the simmering sauce. Continue simmering the mixture until the liquid has reduced by an additional 25%, resulting in a richer, slightly thicker sauce. Keep an eye on it to prevent it from reducing too much.
• Remove the skillet from the heat. Add the remaining 1 tablespoon unsalted butter to the hot sauce. Whisk continuously until the butter has completely melted and is fully incorporated into the sauce, creating a glossy, smooth, and slightly emulsified finish. This “monte au beurre” technique adds richness and a beautiful sheen. Then, carefully return the sautéed apples and the rested pork chops to the skillet, nestling them gently into the sauce. Spoon plenty of the luscious sauce over the pork chops to coat them generously.
• To serve, transfer the glorious pork chops to individual serving plates. Artfully top each pork chop with a generous portion of the sautéed apple slices, and spoon an abundance of the rich sage butter sauce over each chop and around the plate. Serve warm with your favorite accompaniments such as creamy mashed potatoes (which are perfect for soaking up the sauce!), fluffy rice, quinoa, or roasted vegetables. Enjoy this perfectly balanced and incredibly flavorful meal!

• Dry White Wine: For the best flavor in your sauce, I highly recommend using a dry white wine such as Pinot Grigio, Sauvignon Blanc, or a dry Chardonnay. These wines offer a crisp acidity that beautifully cuts through the richness of the pork and butter. If you prefer not to use wine, or simply don’t have any on hand, you can confidently replace it with the same amount of low-sodium chicken broth. The broth will still provide a savory base for your sauce.
• Apple Varieties: The choice of apples significantly impacts the dish. Gala apples, Fuji apples, and Honeycrisp apples all work exceptionally well here. They each offer a delightful balance of sweetness and tartness, and importantly, they hold their shape without becoming overly mushy during sautéing. Feel free to use your favorite from this list or a combination for more complex flavor.

Suggested Cook Times by Temperature for Pork Chops

Note: The USDA recommended food-safe internal temperature for pork is 145° Fahrenheit. To prevent over-cooking and ensure the juiciest results, it’s best to remove the pork chops from the skillet before they reach your desired final internal temperature. They will continue cooking residually by a few degrees as they rest (carryover cooking). Always use an accurate internal meat thermometer for the best results.

• Medium-Rare: For a slightly pink center and maximum juiciness, serve pork chops between 145°-150° Fahrenheit. Remove from skillet when internal temperature reaches 142-143° Fahrenheit.
• Medium: If you prefer a mostly pink, very juicy chop, serve pork chops between 150°-155° Fahrenheit. Remove from skillet when internal temperature reaches 147-148° Fahrenheit.
• Medium-Well: For a barely pink center that’s still quite tender, serve pork chops between 155°-160° Fahrenheit. Remove from skillet when internal temperature reaches 152-153° Fahrenheit.
• Well-Done: For no pink and a firm texture, serve pork chops at or above 160° Fahrenheit. To avoid dryness, remove from skillet when internal temperature reaches 157-158° Fahrenheit. Note that well-done pork chops may be less tender.