This delightful recipe combines the savory richness of pork chops with the natural sweetness of apples, creating a dish that's not only delicious but also visually stunning.
2 medium apples, peeled, cored, and sliced (such as Honeycrisp or Granny Smith)
1 tablespoon brown sugar
1 teaspoon cinnamon
2 tablespoons butter
1/4 cup apple cider or juice
Instructions
Pat the pork chops dry with paper towels, and then season both sides generously with salt and black pepper. Sprinkle chopped rosemary on both sides. Let the seasoned chops sit for about 10 minutes at room temperature.
In a large skillet, heat the olive oil over medium-high heat until hot but not smoking. Test the heat by flicking a drop of water into the skillet.
Add the seasoned pork chops to the skillet. Sear for about 4-5 minutes on each side until golden-brown. Use a meat thermometer to check for doneness (145°F or 63°C).
Transfer the pork chops to a plate and cover them loosely with foil. Let them rest while you prepare the apple mixture.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced apples, brown sugar, and cinnamon. Sauté for about 5 minutes until the apples are just tender.
Pour in the apple cider and stir, scraping up any brown bits from the bottom of the skillet. Cook for another 2-3 minutes until the sauce thickens slightly.
Return the pork chops to the skillet, spooning the apple mixture over the top. Cook for an additional minute to warm through before serving.
