York & Chapel’s Pork & Apples
Nothing brings people together like the universal language of food—So for this holiday season, I wanted to offer a dinner idea that my wife and I love eating on chilly nights. I also wanted to make sure that this dish rhymed with York & Chapel so that it was “on-brand”… and here we are with Pork & Apples. This meal is quick, simple, and totally mouth-watering.
For the pork chops, I prefer bone-in but you can use whatever looks best at the market. It’s best to let the chops sit out at room temperature for 30-40 min so that you don’t burn your exterior crust waiting for the internal pork to cook. I like serving my pork chops with a side of roasted brussel sprouts and a splash of balsamic reduction—but you can mix it up depending on your preference.
Enjoy and have a wonderful holiday.
- 4 thick pork chops (around 3/4 inch)
- 2 tablespoons brown sugar
- 1 teaspoon vegetable oil
- salt and pepper to taste
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- 2 Honeycrisp apples – peeled, cored, and thinly sliced (¼ inch)
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Season chops with salt and pepper, then dust lightly with flour on both sides.
- Place chops in the hot skillet and cook for 5 to 6 minutes, turning occasionally, until you reach an internal temperature of 145°F with a golden crust on both sides. Transfer to a cutting board or plate and gently cover with aluminum foil to rest.
- In a small bowl, combine brown sugar, cinnamon, nutmeg, and a pinch of salt and pepper. Add butter to the same skillet on medium heat, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender, stirring occasionally.
- Remove apples with a slotted spoon and arrange on top of chops. Spoon sauce from the pan over apples and chops. Enjoy!