Cinnamon-Apple Pork Chops

I have only ever cooked with apples 1 other time, and I wasn't thrilled with it, so when my mom wanted to try this recipe (from Taste of Home), I jumped at it. I have to say, I became a fan! The cinnamon and brown sugar combination created a syrup that coated the apples and tasted excellent on the pork chops!

Tip about meat: Something that I have learned in the kitchen is that I don't always have to use the exact type of meat that the recipe calls for. For example, the recipe calls for boneless pork chops. If you prefer bone-in because it has more flavor, or it's more fun or messy, you can use a bone-in pork chop, and vice versa.  This also works with chicken, such as chicken breasts/thighs. Time of cooking the meat might have to be adjusted, but always cook meat until no longer pink. My mom had bone-in pork chops (and a lot of them), so that's what we used.
Personally, I am not a fan of bones. I'm the girl that gets weird about touching a raw turkey or hate to take the meat off a rotisserie chicken. I'm better now, by force I think.

I fully cooked the pork chops, and once I pulled them out, I turned the heat down because grease was spatting everywhere, even on medium heat. I was afraid the apples would burn because no additional liquid was to be added. I kept it at the low heat until the apples released their own juices. Then I turned it back up to medium heat.

One thing the recipe did not mention was how long it took to cook the apples. I cooked them for at least 10 minutes before they were my preferred softness. At this point, I also felt I had to pull it off the heat, because the brown sugar mixture had created a syrup that continued to thicken the longer it was on the heat, and I didn't want it to get any thicker.

If you make a lot of pork chops to have for left-over meals, I would suggest peeling the apples, as the skin on the apples became rubbery after a few days in the fridge. The syrup and pork chops tasted just as delicious, though.

The apples and its saucy-syrup tasted amazing on the pork chops, however I learned for this recipe, boneless is really the best choice. I had to cut the meat off the bone, which meant I had to take off the apples. I think it would have been a lot easier without having to deal with the bone. Perfect example of living and learning!

Cinnamon-Apple Pork Chops
2 Tbsp butter, divided
4 boneless pork loin chops (4 oz. each)
3 Tbsp brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
4 medium tart apples, thinly sliced
2 Tbsp chopped pecans (I did not use)

1. In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt.

2. Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops. 

Yield: 4 servings.