Apple Cinnamon Pork Chops
What's for dinner tonight? You might want to try this!
For several years, I was a vegetarian, so cooking meat was a huge struggle for me. I am no longer a vegetarian these days, plus my son loves meat, so I had to suck it up and learn to cook it!
I used to not be able to handle any kind of raw meat, like I just couldn't touch it lol. I did not like the feeling of raw meat in my hands. I guess it stems from being a huge animal lover and just not liking the idea that I was handling some poor dead animal. It still bothers me a little bit if I think about it but, I have for the most part successfully gotten over my issues with that. I am now cooking all kinds of meat dishes! Yay, go me! ;)
The other day, I was trying to think of a good meal, that would be perfect for a fall day! This is what I decided on and my whole family just loved it!
It was seriously too good not to share it so here y'all go!
- 4 Ribeye pork chops (about 3/4" thick, I used boneless)
- 2 apples (I left peel on), cored and sliced thin
- 1 large white onion (sliced thin)
- salt and pepper
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 teaspoon cayenne pepper
- 2/3 cup apple cider
- 1/3 cup heavy cream
- Slice the apples and onion and set aside.
- Season the pork chops with salt and pepper on each side.
- In a large pan over medium-high heat, melt 2 tablespoons butter, then add pork chops.
- Cook the pork chops until brown, about 3 minutes on each side. Remove from pan and set aside on a plate.
- In the same pan used for the pork chops, add 1 tablespoon of butter, then add apple slices and sliced onion, stirring occasionally, until onion is translucent. (approx. 5 minutes)
- Stir in brown sugar, cinnamon and cayenne.
- Stir in apple cider and cream. Then add the pork chops back into the pan, making sure it is nicely submerged in the liquid, and cook until the inside of the meat reaches 160 degrees F. (approx. another 4-5 minutes on each side)
- Serve the pork chops with a little of the juice and with the apples and onions.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serving Size: 4 servings
I decided to pair this dish with some simple red skin mashed potatoes.
It went very nicely together!