Orchard-Glazed Pan-Seared Pork Chops

Remove the pork chops from the refrigerator 30 minutes before cooking. Pat them thoroughly dry with paper towels on both sides. Combine the salt, pepper, smoked paprika, and garlic powder in a small bowl, then season the chops evenly on both sides, pressing the seasoning into the meat.

Heat the vegetable oil in a large cast-iron skillet over medium-high heat until the oil just begins to smoke. Carefully lay the pork chops in the skillet, leaving at least 1 inch of space between them. If your skillet cannot fit all 4 without crowding, work in two batches.

Sear without moving for 4 to 5 minutes until a deep, dark-golden crust forms on the bottom. Flip and sear the second side for another 4 to 5 minutes.

Add 1 tablespoon of butter to the skillet. Once it foams, tilt the pan slightly and use a spoon to baste the melted butter over the top of each chop for about 1 minute.

Transfer the pork chops to a cutting board and tent loosely with aluminum foil. Let them rest while you build the sauce. The internal temperature should read 140 to 145 degrees Fahrenheit (it will rise a few more degrees as it rests).

Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the minced shallot and cook for 2 minutes, stirring frequently, until softened.

Add the sliced garlic and cook for 30 seconds until fragrant. Pour in the apple cider and chicken broth, scraping up all the browned bits from the bottom of the skillet with a wooden spoon. These fond bits are pure concentrated flavor.

Add the thyme sprigs, increase the heat to medium-high, and let the sauce simmer vigorously for 5 to 6 minutes until it reduces by about half and thickens enough to coat the back of a spoon.

Remove from heat. Discard the thyme sprigs. Stir in the whole-grain mustard, maple syrup, and apple cider vinegar. Taste and adjust the seasoning with salt and pepper as needed.

Return the pork chops to the skillet, along with any juices that accumulated on the cutting board. Spoon the sauce over the chops and serve immediately, garnished with chopped parsley.