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Delicious Cinnamon & Apple Pork Chops

Vivre Le Rêve2 comments

Cinnamon & Apple Pork Chops

These apple pork chops only have a few ingredients but are huge on flavour. This recipe is perfect for a busy weeknight but elegant enough to serve to guests, and the flavors just scream December! Pork chops with apples is a classic flavour combination, and the ingredients list is very short for these apple pork chops, which means you want the highest quality that you can find. You can use your favorite type of apple here, most types of apples will work. You can use bone-in or boneless pork chops, but I do think that bone-in chops have more flavor and they’re less prone to getting dry.

Ingredients:

  • 4 pork chops, bone-in
  • Salt and pepper
  • 3 tbsp butter, divided
  • 2 apples, peeled, cored and chopped
  • 1 white onion, halved and thinly sliced
  • 2 tbsp brown sugar
  • 2 tsps ground cinnamon
  • Pinch ground cayenne pepper
  • 160ml apple cider
  • 80ml double cream

Directions:

Season the chops with salt and pepper on both sides. Set aside.

In a large frying pan over medium-high heat, melt 2 tablespoons of butter.

Immediately add the pork chops and cook until brown, this should take about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.

Return the pan to the heat and melt 1 tablespoon of butter. Immediately add the apples, onion and cook, stirring occasionally, until the onion is translucent, this will take 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 63°C. (medium rare), with a 3-minute rest, and 72°C. (medium), 3 to 4 minutes per side.

Serve the chops with the apple mixture spooned on top.

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Vivre Le Rêve
Welcome to Vivre Le Rêve™, my online lifestyle magazine, featuring all things luxury, family, food, fashion, beauty and travel. I’m Rose, a full time multi-award winning blogger, journalist & author.

2 Comments

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