Pan Seared Pork Chops 2 teaspoons olive oil 4 pork loin chops, about 4 ounces each salt to taste freshly ground black pepper 1 medium yellow onion, peeled, halved and thinly sliced 1 sprig fresh thyme, or 1/2 teaspoon dried 3 tart apples, peeled (optional), cored and sliced 1 cup apple cider Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper and sear them on both sides until just cooked through, about 4 to 6 minutes per side depending on the thickness of the chops. Transfer the pork chops to a platter and keep warm. In the same pan, add the onion and thyme and turn the heat to medium. Season with salt and pepper and cook until the onions begin to wilt, about 3 minutes. Turn the heat to high, and cook until the onions are golden brown. Add the apple cider and apples and cook until the cider has reduced and slightly thickened and the apples are tender, about 6 minutes. Remove the thyme sprig. Serve the pork chops topped with the apple-onion mixture.
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