Spice Rub:
1/2 tablespoon EACH paprika, garlic powder, onion powder
3/4 tsp salt
1/2 tsp pepper, cinnamon, dried mustard
Skillet:
2 tbsp olive oil divided
1 sweet apple sliced ¼” thick
1 c butternut squash peeled and chopped into 1-inch cubes
1 c green beans chopped into 2” pieces
Pan Sauce:
1 c apple cider NOT VINEGAR
1 tbsp Dijon mustard
1 1/2 tsp brown sugar
1 tsp balsamic vinegar
1 1/2 tsp chopped fresh rosemary
1 tsp fresh thyme
How to make Pork Chops with Apples
Step 1: In a glass dish, combine the warm water and kosher salt until the salt dissolved. Add in the apple cider vinegar, brown sugar, and ice. Whisk, then add the pork. Brine the pork for at least 15 to 30 minutes. After brining, thoroughly rinse the pork in cold water and pat the pork dry.
Step 2: Meanwhile, ready the apples and veggies. Chop and set aside.
Step 3: Mix the Spice Rub ingredients (paprika, garlic powder, onion powder, salt, pepper, cinnamon, and dried mustard). Coat the entire pork with the seasoning and let the pork sit for at least 15 minutes for the seasoning to sink in.
Step 4: In a large cast-iron skillet, heat a tbsp olive oil over medium-high heat. Once the oil is hot, add the pork chops and sear for about 3 to 4 minutes on both sides. The cooking time varies depending on the thickness of the meat. Transfer the seared pork to a plate and set aside.
Step 5: In the same skillet, add the rest of the olive oil and heat over medium-high heat. Add in the apples, squash, and green beans. Cook for about 6 minutes or until the squash is almost fork tender.
Step 6: Push the apples and veggies to one side of the skillet. Remove from the heat and on the other side of the pan, whisk in the apple cider, Dijon, balsamic, brown sugar, rosemary, and thyme.
Step 7: Resume cooking for another 2 minutes over medium-high heat or until the squash is tender.
Step 8: Remove from the heat but keep the pork chops into the pan for a minute or two more to allow the chops to reach 145 degrees.
