Apple Cinnamon Pork Chops

Ingredients

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  3 tbsp or 43g

• Apples

  With skin

  2 medium or 364g

• Onions

  Raw

  1 large or 150g

• Brown sugar

  2 tbsp or 18g

• Rosemary

  Fresh

  1 tbsp or 2g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Apple juice

  Canned or bottled, unsweetened, with added ascorbic acid

  ⅔ cup or 165g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

Directions

1. Pat the pork dry, then season both sides generously with salt and pepper.
2. Heat a large skillet over medium-high. Melt about two-thirds of the butter, then sear the pork until well browned, about 3 minutes per side. Transfer to a plate and tent loosely with foil.
3. Return the skillet to medium-high and melt the remaining butter. Add the apples and onion; cook, stirring, until the onion is translucent, 4 to 5 minutes. Stir in the brown sugar, rosemary, cinnamon, and cayenne; cook 30 seconds until fragrant.
4. Pour in the apple juice and cream, scraping up any browned bits. Bring to a lively simmer and reduce slightly, 2 to 3 minutes.
5. Nestle the pork and any accumulated juices into the sauce. Simmer gently, turning once, until the thickest part of the chops reaches 145°F, about 3 to 5 minutes total depending on thickness.
6. Let rest off heat for 3 to 5 minutes, then spoon the apples, onions, and sauce over the chops to serve.