The flavor of the classic apple treat is a perfect fall taste for this meal. Serve with mashed potatoes and green beans.
- 4 New York (top loin) pork chops (3/4-inch thick)
- 2 tablespoons brown sugar
- salt (to taste)
- black pepper (to taste)
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons butter
- 2 red apples (medium tart, cored and sliced into 1/2-inch wedges)
- 3 tablespoons pecans (chopped)
- Heat skillet over medium-high heat. Saute chops, 8 minutes, turning occasionally, until internal temperature on a thermometer reads 145 degrees F, followed by a 3-minute rest time. Remove; keep warm.
- In a small bowl, combine brown sugar,salt, pepper, cinnamon and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.