Last fall, I made an awesome pork and apple hot pot. It was a bit of prep, and then cooked for quite a while. So good, but it took way to long to make on a weeknight. I’ve tried a few faster pork and apple dishes since then, but they’ve always fallen short.
Until this one. This dish balances the pork and apples well – and even though it’s called “caramel apple”, the apples aren’t overly sweet. I also loved the addition of the nuts.
We’re planning to go apple picking this weekend, so I’m sure this dish will be making a repeat appearance with orchard-fresh apples!
Caramel Apple Pork Chops
(from All Recipes)
2 thick-cut pork chops
1/2 t. vegetable oil
1 T. brown sugar
Salt & pepper, to taste
1/2 t. cinnamon
1/8 t. nutmeg
1 T. unsalted butter
1 granny smith apple, peeled and cut into chunks
1 T. chopped pecans
Preheat oven to warm and place an empty baking dish in the oven.
Heat a medium skillet over medium-high heat. Brush the pork chops with oil and add to the hot pan. Cook for 6-8 minutes, turning halfway, or until cooked through. Transfer to the baking dish in the oven to keep warm.
Combine brown sugar, salt, pepper, cinnamon and nutmeg in a small bowl. Melt butter in the skillet and then stir in the brown sugar mixture until well combined. Stir in the apples. Cover and cook until apples are just tender.
Using a slotted spoon, move the apples to the baking dish in the oven to keep warm. Continue cooking the sauce, uncovered, until thickened.
When ready to plate, top the pork chops with the cooked apples, sauce and sprinkle with pecans.