- 6 thin, boneless pork loin chops (about 2 lb)
- 1 teaspoon coarse salt
- 1 teaspoon fresh ground pepper
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 2 large apples, sliced (try Golden Delicious, Granny Smith or Gala)
- 1 red onion, sliced
- 1 sweet yellow onion, sliced
- 1 cup hard apple cider (try Angry Orchard or Redds, you can substitute apple juice or cider too)
- In a small bowl mix together salt, pepper, rosemary and garlic powder. Season both sides of pork chops liberally.
- In a large heavy skillet, heat oil over medium heat. Place the pork chops into pan. (If not enough room, cook pork chops in batches). Cook on one side for 4 minutes until chops are golden brown and releases from pan easily. Cook other side for additional 4 minutes.
- Take pork chops out and place on to a plate. Repeat with remaining pork chops, if needed.
- Add sliced onions and apples into skillet. Season with pinch salt and pepper. Pour in part of hard apple cider (about 1/4 cup) to deglaze pan while tossing apples and onions. Add rest of hard apple cider and let simmer for 5 minutes uncovered or until liquid reduces a bit. Add pork chops back into skillet and cover. Turn off heat and let sit for 1-2 minutes. Using tongs, take out pork chops and place in dish. Pour apple and onion mixture over pork chops and serve.
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