Happy Monday, everyone! I’m excited to be kicking off the week by sharing with you about a new (and free!) e-book that I am a part of — The Cooking For Comfort E-Cookbook!
I am honored to be joining with The National Pork Board on this collaborative project, which features recipes from a bunch of talented bloggers, Chef Michelle Bernstein (James Beard Award Winner), and Ray Lampe (BBQ expert), and others. In a nutshell, this free e-cookbook is true to its name, and is comfort food at its finest. There are recipes ranging from Cassie’s Sweet Potato & Maple Sausage Breakfast Skillet, to Lauren’s biscuits and gravy, Jenny’s Bacon Pesto Mac & Cheese, and so many more.
The first of my two contributions to this cookbook goes out to my Dad — this Apple Cinnamon Pork Chops recipe.
For as long as I can remember, my dad has loved pork chops.
And let me tell you, he can also grill a darn good pork chop. I remember even during freezing winters growing up, when it was “pork chop” night, my dad would happily bundle up and head out to the grill and sear them up to juicy perfection. While my mom, sister, and I — of course — stayed in the comfort of the warm kitchen to make sides, toppings, etc. Then we would all sit down to a delicious dinner together to enjoy it all.
Not much has changed since I was a kid. Dad still loves pork chops. And I still prefer to be inside (especially this chilly week!) rather than manning the grill during the winter comfort food months.
So for my pork contribution to the e-cookbook, I decided to make this Apple Cinnamon Pork Chops recipe. Although my version can be made entirely indoors in a good ol’ skillet. (That’s my kind of comfort!)
And let me assure you, this one’s a good one. Thick, juicy pork chops are seared to perfection. And then they are topped with a creamy, sweet and cinnamon-y topping of sauteed apples and onions. It’s a one-skillet meal that’s full of sweet and savory flavors, and is sure to be a crowd-pleaser.
Apple Cinnamon Pork Chops
Ingredients
- 4 bone-in pork chops, about 3/4-inch thick
- fine sea salt and freshly-ground black pepper
- 3 tablespoons butter, divided
- 2 apples, cored and thinly sliced
- 1 large white onion, halved and thinly sliced
- 2 tablespoons packed brown sugar
- 1 tablespoon finely-chopped fresh rosemary
- 2 teaspoons ground cinnamon
- 1/8 teaspoon cayenne
- 2/3 cup apple cider
- 1/3 cup heavy cream
Instructions
- 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, about 5 minutes. Stir in the brown sugar, rosemary, 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. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.
- Serve the chops with the apple mixture spooned on top
Did you make this?Let me know how it turned out in the comments below!
Disclaimer: This is a compensated sponsored post from the National Pork Board. All opinions are 100% my own as always, and I’m honored to be a part of the project. Thank you for supporting the brands which help make this blog possible! :)
Hubby loved it. Wants more!! Apple butter works good too instead of the apple cider. It’s quite sweet so I would probably leave out at least half the brown sugar I put a little cinnamon on the apples as I was sautéing.
Made this meal last night and it was super yummy! My husband is a picky man and he went for seconds!
Every one has their own “touch” that adds to the dish. I couldn’t find Apple Cider so I got Apple Cinnamon sauce kids cups and added a little water. It came out amazing!!
I am going to make this tonight but wondered if this could be done in a pressure cooker?
I it last night and are it again for lunch it is so delicious, I ate 2 chops before I knew it lol, Thanks for the recipe I new something different, but I left out the cream and it turn out very nice!!
I live in WI and even though it’s technically August, it’s felt a lot more like October this week. I am not complaining as fall is my favorite time of year for so many reasons! I was inspired to find a good fall recipe that would make the house smell great too. I made these earlier in the week and YUM!!! I ended up browning the pork chops in butter for 2 min on each side, and putting them in the slow cooker. Then I sauteed the onions for about 2 min in the pan before adding them to the slow cooker. I cooked on low for 6 hours. About 10 minutes before serving them, I added in the heavy cream. I also added a touch of balsamic vinegar (about 2 teaspoons, per the recommendation of someone else who made these). They were amazing! I made garlic mashed potatoes and broccoli alongside. My 4 year old and 1 year old devoured them along with my boyfriend :) I will definitely be making this recipe again.
Yummm!!!
Wonderful zip to porkchops, Husband & I loved, definitely a keeper in my recipe book.
Love these recipes
What is the purpose of the heavy cream? Can I omit it? When making these, everything was looking great until I added the heavy cream. It wasnt visually appealing. Maybe I did them wrong? were the pork chops supposed to absorb the cream?
But I would like to note that it did taste great!
Just to add some creaminess, but you can leave it out next time if you prefer.