Caramel Apple Pork Chops

Sophia helps make the caramel apples!

A friend of mine shared a link to this fun recipe a week or two ago and since I had been planning on pork chops that night anyway, I decided “why the heck not?”!

Pork and apples go together like bread and butter…the sweetness of the fruit complements the meat so very well that they’re simply a perfect match. This recipe ups the sweetness factor and was so delicious we actually had no leftovers whatsoever!

Sophia wanted to help tonight, so while I pared the apples, she measured the sugar and cinnamon. (She actually measured the cinnamon three times before she got it right and we lost some on the counter…and the floor…but she had fun.) She also had fun learning about where cinnamon and nutmeg come from and playing a bit with the nutmeg grinder I bought a few years back. Seriously, if you don’t have a nutmeg grinder, get one…the flavor difference between fresh and pre-ground is astounding.

Caramel Apple Pork Chops

Amazingly, my kids didn’t care too much for the sauce as it was a little too sticky (I think I overcooked it by a minute or two which with caramels makes a HUGE difference), but they loved the chops and even ate the apples which surprised me as they are quite picky eaters. This is also why you’ll notice the sauce is on the side in the picture. I didn’t feel like fighting the dinner battle for the #897th time.

We had our caramel apple pork chops with a loaf of rosemary bread from a local bakery and perfectly tender broccoli with parmesan shavings.

Caramel Apple Pork Chops
4 (3/4 inch) thick pork chops (I had 7, so that’s what I made!)
2 TBSP olive oil
2 TBSP brown sugar
salt and pepper to taste
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
2 TBSP butter
2 tart apples (peeled, cored and sliced)
3 tablespoons pecans (optional)
1. Heat a large skillet to medium high heat and add olive oil to pan. Add chops and cook about 3-5 minutes per side. Remove from pan to serving dish and keep warm.
2. Combine the brown sugar, salt, pepper, cinnamon and nutmeg in a small bowl.
3. Melt butter to skillet, and stir in the sugar and spice mixture and apples. Cover and cook until the apples are just tender.
4. Remove apples with a slotted spoon and place on chops. Keep warm.
5. Reduce the remaining sauce uncovered in skillet until thickened slightly.
6. Spoon sauce over apples and chops. Sprinkle with pecans.

The link from my friend | The original recipe

Happy eating!