- 1½ tablespoons kosher salt, plus more for seasoning
- 1 teaspoon ground allspice
- ½ teaspoon freshly ground black pepper
- 4 boneless pork loin chops
- 2 Pink Lady apples, peeled and cored, sliced into ½-inch wedges
- 6 tablespoons unsalted butter, divided
- All-purpose flour, for dusting
- 1 large shallot, finely diced
- 1 cup beer (pale ale)
- ½ cup broth (chicken or beef)
- 1 tablespoon maple syrup
- 3 sprigs of thyme
- 2 tablespoons Dijon mustard
- 2 tablespoons chives, finely chopped
- Flaky sea salt
- For the pork chops, mix salt, allspice, and black pepper together in a small bowl. Pat pork chops dry with a paper towel and season all sides. Let rest at room temperature for 30 minutes.
- Heat oven to 200 degrees. Meanwhile, melt 2 tablespoons of butter in a large pan over medium heat. Once melted, add apples in a single layer and cook until golden brown, 2 minutes on each side. Remove apples and place them on a sheet pan in the oven to keep warm.
- Dust both sides of pork chops with a thin layer of flour. Wipe the same pan down with a paper towel to remove any remaining butter, then melt another 2 tablespoons of butter over medium-high heat. Sear pork chops until a golden brown crust forms and is cooked through, about 4 minutes on each side. Transfer pork chops to the sheet pan with the apples and keep warm in the oven.
- For the sauce, cook shallots over medium heat for 2 minutes in the leftover butter and fat, scraping the bottom of the pan with a spatula to remove any brown bits. Add beer, broth, maple syrup, and thyme to the pan and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the sauce has reduced by half and looks thick and glossy, 5-6 minutes. Remove sauce from heat and stir in the mustard and remaining 2 tablespoons of butter. Season generously with salt to taste.
- To serve, place pork chops and apples on a dish and top with beer sauce. Add chives to the top and finish with some flaky sea salt.