Roast Pork Chops with Buttered Apples in Apple Cider Vinegar
This is a perfect hearty fall meal. Great to serve when friends are coming over. This makes 4 and takes less than 30 minutes to cook.
- 4 10oz bone-in pork chops
- 2 Braeburn apples
- 1 ground cinnamon
- 1 cayenne pepper
- 1 Raisins
- 1 Apple Cider Vinegar
- Kosher Salt
- Black Peppercorns
- Unsalted Butter
- Preheat oven to 400°. Arrange pork chops in a single layer on a cookie sheet. Take paper towels and pat dry pork chops on both sides. Season both sides with kosher salt and fresh cracked black pepper. In a separate bowl, toss apples with cinnamon and cayenne pepper. Set aside.
- In a sauté pan over medium heat, add ¼ cup butter once the butter has melted and is sizzling lay pork chop on the pan and allow to sear for about 5 minutes on the first side. Once you turn over the pork chop on the other side place the apples in a single layer around the pork chop. Take 2 TBSP spoon of butter and dollop on top of the apples. Place pan and pork chop in the oven. Roast pork chop and apples for 15 mins.
- After 15 mins remove pan from oven, add raisins, and drizzle 1 TBSP apple cider vinegar. Allow the pork chop to rest and for the vinegar to be adsorbed, about 5-7 mins. Serve with a side of buttery mashed potatoes.