Pan-Seared Thick-Cut Pork Chops with Apple–Cider Pan Sauce & Thyme
Dry-brined 1¼-inch bone-in chops seared to a deep crust in carbon steel, basted with butter and thyme, then finished with a silky Dijon–apple-cider reduction. Rested and sliced for a plated, restaurant-leaning finish.
- bone-in pork rib chops, 1¼-inch thick, about 12 oz each, patted dry2 chops
- kosher salt, for dry brine plus seasoning2 tsp
- freshly ground black pepper½ tsp
- smoked paprika, for subtle warmth¼ tsp
- garlic powder¼ tsp
- neutral oil, high smoke point, such as grapeseed1 tbsp
- unsalted butter, divided4 tbsp
- fresh thyme sprigs, divided6 sprigs
- shallot, finely minced1 medium
- garlic clove, smashed1 clove
- unfiltered apple cider, not hard cider¾ cup
- apple cider vinegar1 tbsp
- chicken stock, low-sodium½ cup
- Dijon mustard1 tbsp
- honey(optional)1 tsp
- 1
At least 1 hour ahead (up to overnight), pat the pork rib chops completely dry and season all over with 1½ tsp of the kosher salt. Set uncovered on a rack over a Half Sheet pan and refrigerate to dry-brine — this seasons deeply and dries the surface for a better crust.
- 2
Remove the chops 30 minutes before cooking and let them come toward room temperature. Blot dry again, then season with the black pepper, smoked paprika, garlic powder, and remaining ½ tsp kosher salt.
- 3
Set your 12.5-inch stainless skillet over medium-high heat until it just begins to smoke. Add the neutral oil and swirl to coat.
- 4
Lay the pork chops in the skillet away from you. Sear undisturbed 3–4 minutes until a deep golden crust forms, then flip and sear the second side another 3 minutes.
- 5
Reduce heat to medium. Add 2 tbsp of the unsalted butter and 3 of the fresh thyme sprigs. As the butter foams, tilt the skillet and spoon it continuously over the chops for 1–2 minutes to baste.
- 6
Insert a thermometer into the thickest part, away from bone. Pull the chops at 140°F — they carry to a safe 145°F while resting. Transfer to a warm plate, tent loosely, and rest at least 8 minutes.
- 7
Pour off all but a thin film of fat from the skillet. Return to medium heat, add the minced shallot and smashed garlic clove, and sauté 1–2 minutes until softened and fragrant.
- 8
Pour in the apple cider and apple cider vinegar, scraping up the fond with a wooden spoon. Simmer until reduced by about half, 3–4 minutes.
- 9
Add the chicken stock and the remaining thyme sprigs. Simmer until the sauce lightly coats a spoon, another 3–4 minutes.
- 10
Discard the garlic and thyme sprigs. Off heat, whisk in the Dijon mustard, then mount the sauce with the remaining 2 tbsp cold unsalted butter, one piece at a time, swirling until glossy. Taste and balance with the optional honey and a pinch of salt.
- 11
Pour any resting juices from the chops into the sauce and stir. Slice the chops against the grain off the bone if plating sliced, or leave whole.
- 12
Spoon the apple-cider pan sauce onto warm plates, set the pork on top, and finish with a few fresh thyme leaves. Serve immediately.
Cook it with a chef at your shoulder.
Sous scales it without breaking the seasoning, coaches you through it for your gear, and remembers how it went. Fork this into your own library and make it yours — free.
Sous is an AI cooking assistant, not a food-safety authority. Use a thermometer for doneness — especially meat, poultry, eggs, and seafood — and trust your own judgment.