Photo by William Edwards/iStock
SERVES 4
1 tablespoon vegetable oil
4 thick, bone-in pork chops (6–8 ounces each)
1 teaspoon ground chipotle or red pepper flakes
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons butter
2 Granny Smith apples, peeled, cored and cut into ½-inch cubes
1 teaspoon ground cinnamon
½ cup apple cider or apple juice
⅛ cup apple cider vinegar
Preheat oven to 400 F. In a large, heavy, oven-proof skillet, heat oil to medium-high heat. Sprinkle both sides of pork chops with ground chipotle, salt and pepper, then fry until golden brown on both sides, about 3–4 minutes per side. Remove chops from pan and set aside, lowering heat to medium-low. Add butter to the skillet (this will melt quickly; do not let it burn), then add apple cubes and cinnamon, stirring occasionally for 3–4 minutes until lightly browned. Add a few teaspoons of water if it’s too dry. Return pork chops to the skillet with the apples, and add apple cider and apple cider vinegar. Bring to a simmer, then finish cooking in oven for 3–4 minutes. Serve over hot rice, then top with warm, caramelized apples.
CAROL BROWN, HILTON HEAD ISLAND