They are tender and brown sugar sweet with just a hint of cinnamon and nutmeg. The pecans add a little richness and some crunch. Unless you’re already a nut like me (Just ask Janis, she’ll tell you I’m already nutty enough).
Pork chops are not in my normal dinnertime wheelhouse. I have a TON of chicken recipes, but if you’ve been reading here awhile, you might remember that my nonna and her cooking skills basically made pork chops lover out of me for approximately 20 years.
Anyway. These are not those. The pork chops turn out tender and juicy. The sauce is brown sugar buttery. All of it together is gonna be your new favorite fall meal.
Caramel Apple Pork Chops
4 (¾ inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
2 tart apples - peeled, cored and sliced
Preheat oven to 175. Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops.