Pork Chops with Cinnamon & Apple
- 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
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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