Recipe from the National Pork Producers Council

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 medium tart red apples, 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 Fahrenheit, 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.

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