APPLE CINNAMON PORK CHOPS
Thick, juicy pork chops are topped with a creamy, sweet, cinnamon-y apple and onion topping. It’s comfort food at its best!
- 4 bone-in ribeye (rib) pork chops, about ¾ inch thick
- Salt and pepper
- 3 tablespoons butter, divided
- 2 apples, peeled, cored and thinly sliced
- 1 large white onion, halved and thinly sliced
- 2 tablespoons brown sugar, packed
- 2 teaspoons cinnamon
- Pinch cayenne
- ⅔ cup apple cider
- ⅓ cup heavy cream
Light your charcoal and set the EGG for indirect cooking with the convEGGtor (legs up) at 400°F.
- Generously season the chops with salt and pepper on both sides. Set aside.
- In the Half Moon Cast Iron Griddle 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.
- In the Half Moon Cast Iron Griddle, still at 400°F, melt 1 tablespoon of butter.
- Immediately add the apples and onion and let them cook, until the onion is translucent, about 5 minutes.
- Stir in the brown sugar, cinnamon and cayenne.
- Next, stir in the apple cider and cream.
- Then add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145°F. for medium rare and 160°F for medium. It should take about 3-4 minutes per side.
- Serve the chops with the apple mixture spooned on top.
- Serves 4
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