Ingredients

The following ingredients have 4 Servings
  • 4 medium bone-in pork chops
  • 3 medium apples, cored and sliced
  • 1 medium yellow onion, chopped
  • 1 medium clove garlic, minced
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup apple cider
  • 1/2 cup chicken stock
  • 1/4 cup pecans
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instruction

  • Preheat oven to 375°F. Toast pecans on a sheet pan for 10 minutes. Set aside.
  • Season pork chops with salt and pepper and brown on both sides in a large oven-safe skillet. Remove from pan and set aside.
  • Add olive oil to pan and sauté onions and apples until onions are translucent and apples are soft, about 5 minutes. Add garlic, thyme and sage, and cook until garlic is lightly browned.
  • Deglaze pan with apple cider and scrape bottom of pan for browned bits. Simmer 10 minutes or until cider is evaporated and mixture is thick.
  • Place pork chops back in pan. Add pecans. Pour in chicken stock and bake 5 to 7 minutes or until thermometer inserted in center of chop registers 145°F. Rest pork for 5 minutes before serving.