Seared Pork Chops with Apples, Cabbage and Mustard Pan Sauce

Pat the chops dry. If there is a thick fat cap, slash it every 2–3 cm to keep the chops from curling. Season generously on all sides with about 1 1/2 tsp kosher salt total and pepper. Let stand at room temperature 10–15 minutes while you slice the apples, cabbage and shallot.

Heat the oil in a 12-inch (30 cm) heavy skillet (cast iron or stainless) over medium-high heat until it just smokes. Lay the chops in, pressing lightly so they make full contact, and sear without moving 4–5 minutes until deeply browned. Flip, reduce the heat to medium, and cook 3–5 minutes more, turning once more if needed, until an instant-read thermometer inserted near (not touching) the bone reads 140°F (60°C). Stand the chops on their fat edges for the last minute to render it. Transfer to a plate and rest 5 minutes; carryover heat brings them to the USDA-safe 145°F (63°C).

Pour off all but about 1 tbsp fat from the skillet. Over medium-high heat, add the apple wedges in a single layer and cook 2 minutes per side until caramelized at the edges. Add the shallot, cabbage and a pinch of salt and cook, tossing, 4–5 minutes until the cabbage is wilted and browned in spots but still has some bite.

Pour in the cider and stock, add the thyme sprigs, and scrape up the browned bits. Boil 4–5 minutes until reduced by about half. Reduce the heat to low, stir in the mustard and the resting juices from the chops, then swirl in the cold butter a piece at a time until glossy. Stir in the cider vinegar, discard the thyme stems, and season. Return the chops to the pan for 30 seconds to warm, spooning sauce over them, and serve over the apples and cabbage.