The best way to eat pork chops is to have Cinnamon Apple Pork Chops!
These chops are seared in pancetta fat, then nestled into cinnamon apples and onions, then topped with crispy pancetta!
Pork chops can be a little intimidating to make, but they’re not all that different from cooking other meats. The key is to sear in all the juice and flavor, and then cook them using a meat thermometer. That way you know the second they’re done, and we don’t have overcooked, chewy pork.
It’s no secret that pork and apples go well together. The same is true when you add cinnamon.
Actually, thinly sliced apples and onions are sauteed in Chef Shamy Cinnamon Brown Sugar Honey Butter until they’re nice and soft. Add a pinch of cayenne, and you’ve got a sweet and spicy compliment to your pork.
- 4 boneless pork chops
- Salt and pepper, to taste
- 3 oz. pancetta
- 4 T Chef Shamy Cinnamon Brown Sugar Honey Butter
- 2 apples, peeled (optional), cored and thinly sliced
- 1 large white onion, halved and thinly sliced
- Pinch ground cayenne pepper
- ⅔ cup apple cider
- ⅓ cup heavy cream
- Season both sides of the pork chops with salt and pepper.
- In a large skillet, cook pancetta until crispy. Remove from the pan, but leave the grease.
- Sear pork chops on high heat in pancetta fat, about 1-2 minutes, each side. Transfer to a plate a set aside.
- Turn heat down to medium and melt Cinnamon Honey Butter in the pan. Add apples and onions, and cook 5 minutes. Stir in the cayenne, apple cider, and heavy cream Add pork chops back into the liquid, nestling them into the apples.
- Continue to cook until pork chops are done. Internal temperature should be between 145° F and 160° F.
- Sprinkle pancetta on top, and serve.