Apple Cinnamon Pork Chops

Imagine a crisp, cool autumn evening, with a plate of this warm, rich pork chop dinner by the fireplace (if you have one).

Total Time: 25 Minutes (Prep - 5 Minutes / Cook - 20 Minutes)

Servings: 4

Ingredients

• 4 Ribeye (rib) 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

Instructions

1. Generously season the pork chops with salt and pepper on both sides and set aside.

2. In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until browned, about 3 minutes per side.

3. Transfer to a plate and set aside. Let chops rest for 3 minutes.

4. 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.

5. Stir in the brown sugar, cinnamon, and cayenne. Stir the apple cider and cream.

6. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of pork reached between 145-160 degrees.

7. Serve the pork chops with the apple mixture spooned on top.