Pan-seared Pork Chops with Apple Cider Glaze

Pat 4 bone-in pork chops dry and season generously with kosher salt and black pepper.

Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering.

Sear the pork chops for 4-5 minutes per side, until golden brown and cooked through (internal temperature 145°F). Remove chops from skillet and set aside on a plate, tented with foil.

Deglaze the skillet with 1 cup apple cider, scraping up any browned bits from the bottom. Bring to a simmer.

Stir in 1 tbsp apple cider vinegar and 1 tsp Dijon mustard. Add 3 fresh thyme sprigs.

Reduce the heat to medium-low and simmer the sauce for 8-10 minutes, or until it has thickened to a glaze consistency. Stir in 1 tbsp unsalted butter until melted and glossy.

Return the pork chops to the skillet, turning to coat them in the glaze. Serve immediately.