Seared pork chops finished in an apple cider pan sauce with sliced apples, red onion, sage and rosemary. One skillet, 25 minutes.
Let the pork chops rest at room temperature for 10 minutes while you prepare the other ingredients.
In a liquid measuring cup or bowl, whisk together the broth, apple cider, mustard, cinnamon and allspice. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Season both sides of the pork chops with salt and pepper, about 3/4 teaspoon salt and 1/2 teaspoon pepper total.
Once the oil is shimmering, add the pork chops. Sear until browned on the bottom, about 4 to 5 minutes, then flip and continue to cook until the center registers 145°F, about 4 to 5 minutes longer.
Pull them at 145°F and let them rest. Pork chops go from juicy to dry in about two minutes of overcooking.
Transfer the pork chops to a plate and cover with foil to keep warm. Melt the butter in the same skillet over medium heat.
Add the apples, onions, sage and rosemary and saute until tender, about 4 minutes. Pour in the broth mixture and season with a little salt as desired.
Let simmer until reduced by about half, stirring occasionally, about 2 to 3 minutes. Return the pork chops to the pan and spoon the mixture over the chops. Serve warm.
Use apple cider, not apple cider vinegar. Vinegar is far too sharp here and will wreck the sauce.
Firm apples hold their shape — Honeycrisp or Granny Smith. Softer varieties collapse into applesauce in the pan.
Thick bone-in chops work too; add 2 to 3 minutes per side and still pull at 145°F.
Mashed Yukon golds or buttered egg noodles underneath to catch the sauce.