This had to be (by far) one of my favorite pork chop recipes I have done. I made this a few years ago, but realized I never officially made it for my husband, Bob. What’s funny is that I make pork chops quite often, at least once a week. So, when I was flipping thru my recipe book, I couldn’t believe its been awhile since I made this recipe. Since I had all the ingredients on hand, I thought this would be the perfect dish to make for dinner. I tweaked the seasoning a bit this time around and it was just the perfect touch. Even though Bob is not a fan of onions, he still loved this dish!
- 2 – 3 boneless pork chops – 1 inch thickness
- Kosher Salt/Pepper
- Olive Oil
- 1 large onion, thinly sliced
- 1 large Granny Smith, Gala, or McIntosh Apple, peeled – cored and thinly sliced
- Dash of Crushed Red Pepper
- ¼ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup apple cider
- Heat 2 – 3 tablespoons olive oil in a large saute pan over medium-high heat. Season both sides of pork with salt and pepper. Sear pork on both sides – roughly 6-8 minutes until it has a golden sear. Remove pork chops to a plate. Turn heat to medium in pan.
- Add 1 tablespoon of oil to the pan. Add onions, crushed red pepper, and salt/pepper. Saute for 4 – 5 minutes until the onions begin to soften.
- Add apples, cinnamon, and sugar. Stir to combine. Saute for 2 minutes. Add apple cider. Place pork chops on top of apple/onion mixture.
- Simmer and cook until the cider has reduced in half. If desired, you can add a dash or two of ground black pepper. Serve apple-onion mixture on top of pork chops.
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