Skillet Pork Chops with Cinnamon Apples

Season the Pork Chops

Pat the pork chops completely dry with paper towels on both sides.

In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika.

Rub the spice mixture evenly over both sides of each pork chop.

Sear the Pork Chops

Heat the olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers.

Add the pork chops to the skillet in a single layer without crowding them.

Sear the chops undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.

Flip each chop and sear the second side for 3 to 4 minutes until equally browned.

Transfer the seared pork chops to a clean plate and set aside.

Cook the Onions

Reduce the heat to medium and melt the butter in the same skillet.

Add the sliced onion to the skillet.

Cook, stirring occasionally, for 4 to 5 minutes until the onion is softened and lightly golden.

Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.

Add the Apples and Sauce

Add the apple wedges to the skillet and stir gently to combine with the onions.

Pour in the chicken broth and apple cider vinegar.

Drizzle in the maple syrup.

Sprinkle the cinnamon and nutmeg over the apple mixture and stir to combine.

Nestle the thyme sprigs into the skillet among the apples.

Finish Cooking the Pork Chops

Return the seared pork chops to the skillet, placing them on top of the apple mixture.

Spoon some of the pan sauce over the tops of the pork chops.

Reduce the heat to medium-low, cover the skillet with a lid, and cook for 10 to 12 minutes.

Check doneness with an instant-read thermometer — the pork should register 145°F at the thickest part.

Rest and Serve

Remove the skillet from heat and let the pork chops rest, uncovered, for 5 minutes.

Discard the thyme sprigs, then serve each pork chop topped with the cinnamon apples and onions, spooning the pan sauce over the top.