Pork Chops Sauteed with Apples

Ingredients

  • Sugar and Spice Rub
  • 2 tablespoons packed brown sugar
  • 2 teaspoons chili powder
  • 1½ teaspoons kosher salt
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons ground cumin
  • ¾ teaspoon cayenne pepper
  • ¾ teaspoon black pepper

Pork Chops

  • 4 (8 ounce) bone-in pork center-cut chops, cut ¾ inch thick
  • 2 teaspoons canola oil plus 1 tablespoon, divided
  • ¼ cup dry white wine
  • 2 cups thinly sliced Granny Smith apples
  • ½ cup chicken broth or chicken stock
  • Fresh thyme

Directions

  • To prepare Sugar and Spice Rub: In a small bowl, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper and black pepper.
  • To prepare chops: Trim fat from chops. Brush 2 teaspoons oil over all sides of chops. Sprinkle chops evenly with 1 tablespoon of the rub (reserve the rest for another use); rub in with your fingers. Cover with plastic wrap; chill in refrigerator 1 hour.
  • Preheat a large skillet over medium-high heat 2 minutes. Add the remaining 1 tablespoon oil; swirl to lightly coat skillet. Add chops; cook 7 to 10 minutes or until 145°F, turning once. Transfer chops to a warm platter; cover and keep warm.
  • Remove skillet from heat. Slowly add wine to hot skillet, stirring to scrape up any browned bits from bottom of skillet. Return skillet to heat. Add sliced apples, broth, and 1 thyme sprig. Bring to boiling; reduce heat. Simmer, covered, about 3 minutes or just until apples are tender. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring broth mixture in skillet to boiling. Boil about 5 minutes or until liquid is reduced by half. Return chops and apples to skillet; heat through. If desired, sprinkle with snipped thyme. Serve immediately.