Skillet Pork Chops with Shallots and Apple Wedges - New York Apple Association

Ingredients

• 4 1/2-inch-thick bone-in pork chops (4 ounces each)
• salt and fresh ground pepper, to taste
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 2 sweet apples, sliced in wedges
• 2 shallots, thinly sliced
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon fresh or dried marjoram
• 3/4 cup fresh apple cider (NOT vinegar)
• Rub pork chops on all sides with prepared sage, salt, and pepper.
• Heat a large cast-iron skillet over high heat and add 1 tablespoon olive oil and butter.
• Add pork chops to the skillet and sear on both sides; about 4 minutes per side.
• Remove pork chops from skillet and set aside.
• Add the remaining olive oil and stir in the apples and shallots, season with rosemary, marjoram, salt, and pepper.
• Cook over medium-high heat for 4 to 5 minutes, or until tender and lightly browned.
• Stir in the cider and scrape the bottom of the pan to release any browned bits.
• Return pork chops to the skillet; cover and cook, turning once, for 5 minutes, or until cooked through.
• Remove from heat; rest for 5 minutes and serve.