Amount Per Serving:
- 4 Pork Ribeye chops, about 3/4 - inch thick
- 3 Tbsp butter, divided
- 1 pinch salt
- 1 pinch ground black pepper
- 2 apples, peeled, cored and sliced
- 1 large onion, thinly sliced
- 2 Tbsp brown sugar
- 2 tsp cinnamon
- 2/3 cup apple cider
- 1 pinch cayenne pepper
- 1/3 cup heavy cream
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. Add the pork chops and cook until brown, about 3 minutes per side.Transfer to a plate and set aside.
Return the skillet to medium-high heat and melt 1 tablespoon of butter. 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, and cook until the internal temperature of the pork reaches between 145°F, 3 to 4 minutes per side. Serve the chops with the apple mixture spooned on top.
498 calories; 18 g fat; 10 g saturated fat; 104 mg cholesterol; 113 mg sodium; 28 g carbohydrate; 3 g fiber; 25 g protein