Pan-Seared Pork Chops with Cider-Glazed Apples

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper.

Heat one tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Sear the pork chops for 4 to 5 minutes per side until deeply browned and an internal temperature of 63°C is reached, then remove them to a plate.

Reduce the heat to medium and add the remaining oil and the butter to the same skillet.

Add the apple slices to the pan and cook for 4 minutes until they begin to soften and turn golden.

Pour the apple cider into the pan, scraping the bottom with a wooden spoon to release the browned bits, and simmer for 3 minutes until reduced by half.

Stir in the fresh thyme, return the pork chops to the pan for 1 minute to coat them in the glaze, and serve immediately.