Ingredients
- 3 tablespoons butter, divided
- 4 (5-6 ounce) bone-in pork chops
- salt, to taste
- pepper, to taste
- 1/2 cup plus 2 tablespoons apple cider, divided
- 1 tablespoon dijon mustard
- 1 teaspoon fresh sage, chopped
- 3 apples, cored and thinly sliced
Directions
- Preheat the oven to 400 degrees F.
- In a large oven-safe skillet, melt 1 1/2 tablespoons of the butter over medium heat on the stove-top.
- Generously season the pork with salt and pepper.
- Place the pork in the skillet and cook until you achieve a deep golden brown on all sides, about 6 minutes on each side.
- Add 1/2 cup of the cider to the pan, then place in the oven to roast to your preferred level of doneness, about 10-15 minutes. For a medium-well, roast the chops for about 10 minutes. For well-done, roast for 15 minutes.
- While the pork is roasting, using a separate skillet, cook the sliced apples for 5 minutes with the remaining 1 1/2 tablespoons of butter over medium-high heat.
- Add in the remaining 2 tablespoons of apple cider and increase the heat to high.
- Sauté the apples for an additional 1-2 minutes and season with salt to taste.
- Once cooked to your desired doneness, remove the pork chops from the oven and transfer them to a plate, reserving the drippings and cider in the skillet.
- Whisk the sage and mustard into the pork drippings, seasoning to taste with salt and pepper.
- Set the apples on the plate with the pork, pouring the drippings sauce over the top. Serve with extra sauce.