Apple Cinnamon Pork Chop Skillet


Another deliciously quick cast iron skillet recipe that my family adores. This recipe came from blogger, Ali Ebright, creator of Gimme Some Oven, as part of “Cooking For Comfort”, a collection of feel-good pork recipes from  

4 Ribeye pork chops, bone-in, about 3/4″-1″ thick
Kosher salt and freshly ground black pepper, to taste
2 Tbs. unsalted butter, divided use
1 Tbs. Canola oil
2 apples, cored and thinly sliced (I don’t peel mine)
1 large yellow onion, sliced
2 Tbs. packed dark brown sugar
2 tsp. ground cinnamon
Pinch of red pepper flakes
2/3 cup apple cider or Apple juice
1/3 cup heavy cream

Season chips with salt and pepper and let rest for 10-15 minutes on counter to remove chill from refrigeration.

In a large cast iron skillet over medium high heat, melt 1 Tbs. butter; add oil; when shimmering, add chops to skillet and brown on each side, approx 2-3 minutes per side.

Transfer chops to a plate, cover with foil and let chops rest.

Add remaining Tbs. butter to skillet over medium heat; add apples and onions and cook, stirring occasionally, until onions are translucent, approx 5-6 minutes.

Stir in the apple cider and cream; return chops to pan, nestling them into the liquid and onion mixture. Cover skillet and cook until the internal temperature of chops reaches 145 degrees F. (medium rare), approx. 8-10 minutes.

Remove skillet from heat and let rest, covered, for 3-5 minutes.

Serve chops with apple mixture spooned over the top.

Serves 4.

Now You’re Cookin’,
Chef Alli


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