Pinata Apple Cinnamon Pork Chops
Serving Size:Serves 4
4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
Salt and pepper
3 Tablespoons butter, divided
2 Pinata 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 Brennan’s Cellars Apple Cider
1/3 cup heavy cream
A stick to your ribs fall or winter meal. Serve with mashed potatoes and steamed broccoli.
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.