Pat the pork chops dry with paper towels—this helps them sear properly.

Sprinkle both sides generously with salt, pepper, garlic powder, and onion powder.

Let them sit at room temperature for about 10 minutes while you prep the apples.

Pro Tip: Don’t skip drying the pork! Moisture on the surface will steam them instead of giving you that nice golden crust.

While the pork is resting, wash and core your apples (no need to peel unless you prefer).

Slice them thinly—about ¼-inch slices work best so they soften quickly without falling apart.

Pro Tip: Use a mandoline for even slices if you have one, but a sharp knife works just fine.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Once hot, add the pork chops (don’t overcrowd—work in batches if needed).

Sear for 3–4 minutes per side until golden brown and nearly cooked through.

Transfer to a plate and loosely cover with foil while you make the sauce.

Pro Tip: Don’t move the pork chops around too much while they’re searing—let them develop that golden crust!

Reduce the heat to medium and add 1 tablespoon butter to the same skillet.

Add sliced apples and sauté for about 2–3 minutes, stirring occasionally.

Sprinkle in the brown sugar, cinnamon, and nutmeg, and stir to coat the apples evenly.

Pour in the apple cider (or chicken broth) and stir in Dijon mustard if using.

Let the mixture come to a gentle simmer—about 2–3 minutes—until it slightly reduces and thickens.

Pro Tip: If the sauce looks too thin, let it simmer a bit longer. If it gets too thick, splash in a bit more cider or broth.

Nestle the seared pork chops back into the skillet with the apples and sauce.

Spoon some of the sauce over the top.

Cover the skillet with a lid or foil and let everything simmer on low for 5–7 minutes, or until pork reaches an internal temp of 145°F and apples are tender.

Remove the skillet from heat and let the pork chops rest for 3–5 minutes before serving.

Spoon extra apples and sauce over each chop and serve warm.