From the frying pan straight into the recipe keeper file, this rustic recipe for pork chops with apples is sure to please. Pick your chops, pick your apples, grab some rosemary and your favorite cast iron skillet and let’s whip up an amazing meal.
First, sprinkle both sides of the 2-inch thick, bone-in, center cut pork chops generously with sea salt and cracked black pepper.
Divide the rosemary in half. For one half, remove the leaves from the stems. Rough chop the leaves. Set aside. Keep the remaining sprigs of rosemary whole.
Heat a cast iron skillet on medium-high. Melt 2 tablespoons of the butter. Sear the pork chops for 4 – 5 minutes on each side, browning well. Transfer the chops to a plate, cover.
Next, wipe out the skillet. Lower the heat and add the remaining butter. Stir in the sliced apples, the CHOPPED rosemary, a small pinch of salt, and a small pinch of pepper. Cook and stir for 5 minutes.
While the apples are cooking, preheat oven to 350 degrees Fahrenheit.
Then add the brown sugar and water. Stir to dissolve the sugar and heat through. Turn off the stove top.
Return the seared pork chops to the skillet, arranging the apples around. (Pour any juices from the plate they were resting on into the pan, too.) Place two or three sprigs of rosemary in the skillet.
Cover the skillet with foil and bake in the oven for 15 – 20 minutes. Remove from heat and let rest 10 minutes before serving.
Notes
BIG NOTE: Cooking time WILL VARY based on the thickness of your pork chops, how long you actually sear the chops, how HOT your oven bakes, etc. If you use thinner pork chops, lower the cooking time. If you use boneless chops, lower the cooking time. Use a digital meat thermometer and cook to internal temperature of 145 degrees per USDA guidelines.This recipe is created to serve 2 (hearty) portions. It can be doubled to serve more people, or divided into 4 smaller portions.