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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