2 tablespoons Extra-Virgin Olive Oil
2 bone-in Pork Chops, about 1-inch thick and 8-10 ounces each
Kosher Salt and Freshly Ground Pepper
1 medium Yellow Onion, diced
2 Garlic Cloves, smashed
1-inch Fresh Ginger, grated or chopped
2 teaspoons Cumin Seeds
½ cup Apple Cider
2 tablespoons Apple Cider Vinegar
1 to 2 Jalapeño or Red Fresno Peppers, seeded and sliced
4 springs of Fresh Thyme
1 Honeycrisp Apple, cored and cut into ¼-inch slices
1 cup Red Grapes
3 tablespoons Salted Butter
Preheat the oven to 450°F.
In a large cast-iron skillet, heat the olive oil on medium-high heat. Season the pork chops with salt and pepper. When the oil shimmers, add the chops and sear until browned on both sides, 3 to 5 minutes per side. Transfer the chops to a plate.
In a same skillet, combine the onion, garlic, ginger, and cumin seeds and cook, stirring occasionally, until the onion is fragrant and the cumin seeds are toasted, about 5 minutes. Pour in the cider and vinegar, scraping up any browned bits from the bottom of the pan. Increase the heat to high, bring the cider mixture to a boil, then reduce the heat to low.
Slide the pork chops and any collected juices back into the skillet. Add the jalapeños and thyme and sprinkle the apples and grapes around the pork. Transfer the skillet to the oven and roast until a thermometer inserted horizontally into the center of the meat registers 135°F, 10 to 15 minutes.
Remove the skillet from the oven. Add the butter and let it melt over the pork chops.
Let the chops sit 5 minutes, then cut away bone in each and cut them into ¼-inch-thick slices. To serve, divide the pork, apples and grapes among plates and spoon the pan sauce over the tops.