Move over, summer… Fall has finally graced Louisiana with its presence. That means we get to look forward to yummy fall dishes!
Until recently, I would never have thought to mix apples and meat. That all changed when I decided to try these apple cinnamon pork chops. It really stood out to me, and I figured that if I love apples and pork separately, then I may as well try them together!
Best decision ever. The flavor/texture combination is truly a knockout. This dish is so sweet and savory that your family is sure to love it! Pair it with a Chenin or cider.
INGREDIENTS:
- 4 pork chops, bone-in, about 3/4-inch thick
- Salt and pepper
- 3 tablespoons butter, divided
- 2 apples, peeled (optional), cored and thinly sliced
- 1 large white onion, halved and thinly sliced
- 2 tablespoons packed brown sugar
- 2 teaspoons ground cinnamon
- Pinch ground cayenne pepper
- 2/3 cup apple cider
- 1/3 cup heavy cream
DIRECTIONS:
Generously season the chops with salt and pepper on both sides. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.
Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.
Serve the chops with the apple mixture spooned on top.
Originally posted at: Lafayette Real Estate News
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