Apple Cider Pork Chops

Wash your hands and clean the work surface. Rinse the apple and sage under running water and dry them. Remove any damaged areas from the apple, then core it and cut it into 1/2-inch-thick slices, leaving the skin on. Peel the onion and slice it 1/4 inch thick. Finely chop enough sage to measure 1 tablespoon. Cut the butter into small pieces and keep it cold.

Pat the pork chops dry with paper towels; do not rinse them. Season both sides with 1/2 teaspoon salt and all the pepper. Wash your hands after handling the raw pork.

Heat the olive oil in the skillet over medium-high heat until shimmering. Add the chops and sear for 3–4 minutes per side, until well browned. Transfer them to the plate designated for partially cooked pork; they will finish cooking in the sauce.

Reduce the heat to medium. Add the onion and cook for 4 minutes, stirring occasionally, until softened and lightly golden. Add the apple slices and remaining 1/4 teaspoon salt. Cook for 3 minutes, turning gently so the slices begin to brown without breaking.

Pour in the apple cider and scrape the browned bits from the bottom of the skillet with the wooden spoon. Bring to a lively simmer and cook uncovered for 3–5 minutes, until the liquid has reduced by about half.

Return the pork chops and their accumulated juices to the skillet, nestling them among the apples and onions. Reduce the heat to medium-low and simmer gently for 2–5 minutes, turning the chops once. Check each chop with a clean thermometer inserted into the thickest part without touching bone. Continue cooking as needed until both reach 145°F. If the apples become tender before the pork is ready, transfer them to the clean serving plate.

Transfer the cooked chops to the clean serving plate and tent loosely with foil. Let them rest for at least 3 minutes before serving. Meanwhile, if the pan juices are still watery, simmer them for 1–2 minutes until lightly syrupy, transferring the apples to the serving plate first if needed.

Reduce the heat to low and stir the sage and vinegar into the sauce for 30 seconds. Remove the skillet from the heat and swirl in all 2 tablespoons of cold butter until the sauce is glossy. Return any reserved apples to the skillet and gently coat them. Divide the apples, onions, and sauce evenly between the two rested chops and serve.