Pan-Seared Pork Chops with Apple Cider Pan Sauce

• 2 pieces Bone-in pork chops, about 2.5 cm thick
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tbsp Olive oil
• 1 medium Shallot
• 250 ml Non-Alcoholic Apple Cider
• 150 ml Chicken stock
• 2 tsp Dijon mustard
• 4 sprigs Fresh thyme
• 25 g Unsalted butter

1. Pat the pork chops dry, then season all over with the salt and pepper. Heat the olive oil in a large frying pan over medium-high heat until shimmering.
2. Add the pork chops and sear until deeply browned, about 3 to 4 minutes per side. Turn the heat down to medium and cook for 3 to 6 minutes more, turning once, until the chops are just cooked through and the juices run clear.
3. Transfer the chops to a plate and rest while you make the sauce. Pour off excess fat, leaving a thin film in the pan.
4. Add the shallot to the pan and cook over medium heat until softened, 1 to 2 minutes. Pour in the apple cider and chicken stock, scraping up the browned bits from the base of the pan.
5. Add the Dijon mustard and thyme, then simmer briskly until reduced by about half and glossy enough to lightly coat a spoon. This should take 6 to 8 minutes.
6. Turn the heat to low and whisk in the butter until the sauce looks silky. Return the pork chops to the pan and spoon the sauce over them for 1 to 2 minutes to warm through, then serve straight from the pan.

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