With the cold weather setting in preparing savory fall comfort food is a must! Use your freshly-picked apples for a dish other than apple pie.
Its still Pork Month, which means there is still time to enter to win our Pork Month GIVEAWAY by commenting on this post with your favorite fall comfort food! Our TEN winners will be chosen October 30, 2015. Don’t forget to stop by your local Shed to try all of this month’s pork features! Look at the menu here.
4 BONE-IN RIBEYE (RIB) PORK CHOPS, ABOUT 3/4-INCH THICK
SALT AND PEPPER
3 TABLESPOONS BUTTER, DIVIDED
2 APPLES, PEELED, CORED AND THINLY SLICED
1 LARGE WHITE ONION, HALVED AND THINLY SLICED
2 TABLESPOONS BROWN SUGAR, PACKED
2 TEASPOONS CINNAMON
2/3 CUP APPLE CIDER
1/3 CUP HEAVY CREAM
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 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 4 minutes per side.
Serve the chops with the apple mixture spooned on top.
Check out porkbeinspired.com for more fall pork recipes!