Sirloin Chops, Apples & Brown Butter

Method

1. Pat the chops dry and season all over with salt, pepper, and garlic powder. Let them sit at room temperature for 10 minutes while you prep everything else.
2. Heat your cast iron skillet over medium-high until it just starts to smoke. Add the oil and swirl to coat.
3. Lay the chops in — you should hear a solid sizzle. Don't move them. Sear 3 to 4 minutes per side until a deep brown crust forms. Transfer to a plate and tent loosely with foil.
4. Reduce heat to medium. Add 1 tablespoon of butter to the same pan. When it foams, add the apple slices and shallot. Cook without stirring 2 minutes until they pick up color. Flip and cook another minute. Remove to the plate with the chops.
5. Add the remaining 2 tablespoons butter and the thyme sprigs. Let the butter melt and cook until it smells nutty and turns a deep golden brown, about 2 minutes. Watch it. It goes from brown to burnt fast.
6. Pour in the cider and stir in the Dijon, scraping all the browned bits off the bottom. Let it simmer and reduce by half, about 2 minutes.
7. Return the chops and apples to the pan. Spoon the sauce over them and cook 1 minute just to heat through. Internal temperature should read 145°F.
8. Plate the chops with the apples on top. Pour the brown butter sauce over everything. Finish with flaky salt.