Yield: 2 servings Total Time: 18–20 min
Gear: Cast-iron skillet, instant-read thermometer
Ingredients
- 2 pork loin chops (200–220 g each; 2 cm thick)
- 150 g onion (sliced), 180 g apple (thin slices)
- 20 g unsalted butter, 50 ml hard cider or apple juice
- 5 ml Dijon mustard, 3 g salt, black pepper, 10 ml oil
Steps to Make It
Step 1: Bring chops toward room temp; pat dry; season.
Step 2: Sear over medium 2–3 min per side.
Step 3: Pull at 63 °C, tent, and rest.
Step 4: In the same pan, add butter; sauté onion + apple 3–4 min and deglaze with cider; reduce to glossy.
Step 5: Stir in Dijon; spoon over chops.
Cook Tips
- Loin is lean—don’t overcook. 63 °C + rest = juicy.
- No cider? Apple juice + a few drops of white vinegar works.
Quick Reference
- Step 1: Season room-temp chops.
- Step 2: Sear 2–3 min per side.
- Step 3: Pull at 63 °C; rest.
- Step 4: Butter; sauté onion + apple; deglaze/reduce.
- Step 5: Stir in Dijon; serve.
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