• 4 bone-in pork loin chops
  • 3 Tbsp. oil
  • ½ onion, diced
  • 2 Tbsp. garlic, minced
  • 1–2 Tbsp. fresh rosemary, chopped
  • 1 lb. apples, peeled and sliced to about ¼ in.
  • 3 Tbsp. butter
  • 4 Tbsp. brown sugar
  • 1/2 C apple cider
  • 1/3 C heavy cream
  • Salt and pepper


  1. Heat oil over medium heat in a large sauté pan or cast iron skillet.
  2. Pat the pork chops dry on both sides; then, place them in the pan and cook until brown and cooked through on each side. (This should take about 3–5 minutes for each side.)
  3. In another skillet, melt the butter over medium heat. Add the onion and garlic and sauté till soft. Next, add in the brown sugar and cook for 1 minute, or until it begins to melt.
  4. Add the chopped apples, and sauté over medium heat until the apples are browned and tender.
  5. In the pan with the pork chops, add the apple cider and cook over medium heat until the liquid is reduced by about half. Then add the cream and bring to a boil. Allow it to bubble for a few minutes until the sauce is slightly thickened.
  6. Sprinkle with fresh rosemary, and season with salt and pepper as desired.
  7. When serving, garnish with a spoonful of caramelized apples on top of each pork chop.