- 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
- 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
- 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.