Seared bone-in pork chops with apple-mustard cream sauce

• 4 bone-in pork chopsabout 2.5cm (1-inch) thick, roughly 300g each
• 1 tsp fine sea salt
• ½ tsp black pepperfreshly ground
• 1 tbs avocado oil
• 30 g unsalted butter
• 1 shallotfinely diced
• 1 granny smith applecored and cut into 1cm dice, skin on
• 4 fresh thyme sprigssprigs
• 2 tbs whole grain mustard
• 1 tbs apple cider vinegar
• 120 ml chicken stock
• 60 ml heavy cream

1. 1

   Take the pork chops out of the fridge 15-20 minutes before cooking so they lose their chill — this helps them sear evenly. Pat them very dry on all sides with paper towels, then season generously with the salt and pepper on both sides.

   Tip: Dry surface = better crust. Don't skip the patting.

2. 2

   Heat the avocado oil in a 30cm (12-inch) skillet over medium-high heat until it just begins to shimmer and a wisp of smoke appears. Lay the pork chops in the pan, leaving space between them so they sear rather than steam.

   Tip: If your chops don't all fit with space between them, work in two batches — crowding kills the sear.

3. 3

   Sear without moving for 4-5 minutes until the bottom develops a deep golden-brown crust. Flip and cook the other side for another 4-5 minutes. Check with an instant-read thermometer — you're looking for 60°C (140°F) in the thickest part near the bone. Transfer the chops to a plate and loosely tent with foil.

   Tip: Pork carries over about 3-5 degrees while resting, so pulling at 60°C gets you to a juicy, perfectly safe 63°C (145°F).

4. 4

   Reduce heat to medium. Add the butter to the same skillet with all that beautiful fond. Once it foams, add the diced shallot and cook, stirring often, until softened and translucent, about 1-2 minutes.

5. 5

   Add the diced apple and thyme sprigs. Cook, stirring occasionally, until the apple pieces soften at the edges and pick up some golden color from the fond, about 2-3 minutes.

6. 6

   Pour in the apple cider vinegar and scrape up every bit of fond from the bottom of the pan with a wooden spoon — that's where all the flavor lives. Let the vinegar mostly evaporate, about 15-20 seconds.

   Tip: The sizzle and steam when the vinegar hits the pan is your signal that deglazing is working.

7. 7

   Stir in the chicken stock and whole grain mustard. Let the sauce simmer until it reduces by about half and starts to look slightly syrupy, about 2 minutes. Stir in the heavy cream and simmer for another 30 seconds until the sauce is glossy and coats the back of a spoon. Fish out the thyme sprigs. Taste and adjust salt if needed.

   Tip: If the sauce gets too thick, add a splash of stock to loosen it. You want it pourable, not pasty.

8. 8

   Nestle the pork chops back into the skillet, spooning the sauce and apples over the top. Let them warm through in the sauce for about 30 seconds, then serve immediately with all the sauce and apple bits spooned over.

• skillet (30cm (12-inch))
• instant-read thermometer
• cutting board
• chef's knife

Per serving

Nutritional values are estimates only.