Roasted Pork Chops With Drunken Honeycrisp Apples Recipe

Directions

1. 1.

   Adjust oven rack to lower-middle position and preheat oven to 400°F.

2. 2.

   Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, garlic powder, and onion powder in a small bowl and stir to combine. Pat pork chops dry with a paper towel and season both sides with seasoning mixture. Heat oil in a large skillet over medium-high heat until lightly smoking. Add pork to pan and cook without moving until well browned on first side, about 4 minutes. Flip and transfer skillet to oven. Continue to cook until instant-read thermometer inserted into center of thickest section of chop registers 145°F, about 10 minutes. Transfer to a large plate, tent with foil, and allow to rest.

3. 3.

   While pork cooks, melt 2 tablespoons butter in a medium saucepan over medium heat. Add apples, a pinch of salt salt, sugar, brown sugar, cinnamon, nutmeg, rum, and water to pan, stirring to combine. Bring to a boil, reduce heat to medium-low, and simmer until apples are almost tender, about 5 minutes. In a small bowl, dissolve cornstarch lemon juice and add to simmering apple mixture. Simmer until thickened, about 2 minutes longer. Set aside and keep warm.

4. 4.

   When pork is cooked, return skillet to a burner set over high heat. Add wine and cook, scraping up browned bits from bottom of pan. Add chicken broth and cook, simmering until sauce is reduced by half, about 7 minutes. Off heat, swirl in remaining 2 tablespoons butter. Serve pork with sauce and apples.