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 www.PorkBeInspired.com.
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.
Now You’re Cookin’,