Ingredients
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4 (½-inch-thick) bone-in pork chops
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2 tbsp olive oil
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2 small Pink Lady apples
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2 sprigs fresh rosemary
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1/4 cup diced onions
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1/4 tsp ground cayenne pepper
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1/2 cup chicken stock
Steps
1
Season the pork chops with salt and pepper.
2
In a 12-inch skillet, heat the oil on medium-high. Add the pork chops and cook 2–3 min. per side, until browned. Transfer to plate.
3
While pork cooks, core and cut the apples into thin wedges. Finely chop the rosemary leaves. To skillet, add apples, onions, rosemary, and cayenne. Season with salt. Cook 8 min., until onions and apples begin to soften, stirring often.
4
Stir in the chicken stock and return pork chops to skillet. Reduce heat to medium. Cook another 5 min., until pork is cooked through.
