Pan-Seared Pork Chops with Apple Cider Glaze

• 2 pieces Bone-in pork chops, thick-cut
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 30 g Unsalted butter
• 2 cloves Garlic
• 250 ml Non-Alcoholic Apple Cider
• 1 tbsp Apple cider vinegar
• 2 tsp Dijon mustard
• 4 sprigs Fresh thyme

1. Pat the pork chops dry, then season both sides with the salt and pepper. Lightly crush the garlic cloves with the flat of a knife.
2. Heat a large frying pan over medium-high heat and add the butter. When it is foaming, add the pork chops and sear for 3 to 4 minutes per side until deeply golden.
3. Add the garlic and thyme to the pan and cook for 30 to 60 seconds until fragrant, turning the chops once to coat in the butter. Transfer the chops to a plate to rest.
4. Pour the apple cider into the pan and scrape up any browned bits. Stir in the apple cider vinegar and Dijon mustard, then simmer over medium heat for 6 to 8 minutes until reduced and glossy.
5. Return the pork chops and any resting juices to the pan and turn to coat in the glaze. Cook for 2 to 3 minutes until the chops are cooked through and the glaze clings to the meat, then serve with the thyme spooned over.

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