Pork Chops with Apples

Pat pork chops dry with paper towels and season generously with salt and pepper on both sides. Peel, core, and slice apples into rings or wedges. Thinly slice onion; mince garlic if using.

Heat olive oil in a large skillet over medium-high heat. Once shimmering, place pork chops in the pan in a single layer. Sear for 4–5 minutes per side without moving them, until golden brown and internal temperature reaches 145°F (63°C). Transfer to a plate.

In the same skillet, add sliced onion and garlic (if using). Sauté for 2–3 minutes until softened and fragrant, scraping up any browned bits from the bottom.

Add apple slices, broth, and sweetener (honey or sugar). Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until apples are tender and liquid reduces slightly. Stir in mustard or other sauce (if using).

Return pork chops to the skillet, nestling them into the apples and sauce. Reduce heat to medium-low and warm through for 2–3 minutes. Stir in butter (if using) and taste for salt and pepper.

Serve each pork chop topped with caramelized apples and onions, spooning pan sauce over the top. Garnish with fresh herb if desired.