Enjoy the comforting flavors of fall with these Apple Cinnamon Pork Chops. Juicy, tender pork chops are paired with sweet apples and a warm cinnamon glaze, creating a perfect balance of savory and sweet. This dish is ideal for weeknight dinners or special occasions, offering a flavorful and seasonal twist on a classic pork chop recipe.
4 Swift Bone-In Ribeye (rib) Pork Chops (about 3/4-inch thick)
Salt
Pepper
3 Tbsp butter (divided)
2 apples (peeled, cored and thinly sliced)
1 white onion (large, halved and thinly sliced)
2 Tbsp brown sugar (packed)
2 tsp cinnamon
1 pinch cayenne
2/3 C apple cider
1/3 C 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.
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°F. (medium rare) and 160°F. (medium), 3 to 4 minutes per side.
Serve the chops with the apple mixture spooned on top.
Recipe courtesy of The National Pork Board
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Learn from the Meat Master Our Founder, Gustavus Swift
40 minutes
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