- 4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
- Salt and pepper
- 3 tablespoons butter, divided
- 2 apples, peeled (optional), cored and thinly sliced
- 1 large white onion, halved and thinly sliced
- 2 tablespoons packed brown sugar
- 2 teaspoons ground cinnamon
- Pinch ground cayenne pepper
- 2/3 cup apple cider
- 1/3 cup heavy cream
- 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, 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
Gooseberries Fresh Food Market