- 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
- Heat oil over medium heat in a large sauté pan or cast iron skillet.
- 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.)
- 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.
- Add the chopped apples, and sauté over medium heat until the apples are browned and tender.
- 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.
- Sprinkle with fresh rosemary, and season with salt and pepper as desired.
- When serving, garnish with a spoonful of caramelized apples on top of each pork chop.