- 1 Tablespoons unsalted butter
- 2 Cups (1 large) Peeled, cored, and thinly sliced tart apple
- 1 Cups (1 small) peeled and sliced sweet onion
- 2 1/2 pounds boneless pork loin, cut into 6 (4 oz.) chops, about 1/2-inch thick
- 1 Cup apple cider (non-alcoholic, not hard cider)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoons kosher salt
- 1/8 teaspoon black pepper
- Freshly grated nutmeg, to taste
- Chopped fresh parsley, to taste
- Melt butter in a large skillet set over medium heat. Sauté the sliced apples and onions in the butter for about 5 minutes, or until they begin to brown and soften. Pour the apple cider and lemon juice into the pan. Cook for an additional 2 minutes, or until the cider thickens and coats the apples and onions. Remove from heat. Transfer the apple and onion mixture to a small bowl; set the bowl aside while preparing the pork.
- Increase the heat to medium-high. Sear the pork for 2 to 3 minutes per side, or until nicely golden brown. Reduce the heat to medium. Divide the apple and onion mixture evenly between the pork chops, piling the mixture on top of each chop. Continue cooking for another minute or two, or until the internal temperature of the pork registers 140 degrees F.
- Remove the chops from heat and let stand for 5 minutes. The pork will continue to cook as it rests. The internal temperature of the pork should reach 145 degrees F prior to serving. Garnish with pinch of freshly grated nutmeg and chopped parsley, to taste.
Source: Comfortably Domestic
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