Ingredients
4Ribeye pork chops,rib, bone-in, about ¾-inch thick
salt and pepper
3tbspbutter,divided
2apples,peeled, optional, cored and thinly sliced
1white onion,large, halved and thinly sliced
2tbspbrown sugar,packed
2tspcinnamon,ground
pinchcayenne pepper,ground
⅔cupapple cider
⅓cupheavy cream
Preparation
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. Let chops rest for 3 minutes.
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 for 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 with a 3-minute rest and 160 degrees F for 3 to 4 minutes per side.
Serve the chops with the apple mixture spooned on top.
