Apple Spice Pork Chops

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  4 Pork Chops, Bone-In(908g)
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  2 tbsp Vegetable oil
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  Pinch salt and pepper ($0.05)
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  1 Yellow Onion(110g)
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  2 Apple, Granny Smith(334g)
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  2 tbsp Butter
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  1 tbsp Brown sugar
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  0.3 tsp Cinnamon, Ground
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  0.1 tsp Nutmeg, Ground
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  1 cup Low Sodium Chicken Broth

Instructions

1. 1Pat the pork chops dry with paper towels and season both sides lightly with salt and pepper. Thinly slice the onion and cut the apples into wedges.
2. 2Heat the vegetable oil in a heavy skillet over medium-high heat until shimmering, about 2–3 minutes. Place the pork chops in the pan and cook undisturbed for 5–7 minutes until the bottoms form a deep golden-brown crust. Flip and cook the second side for 5–7 minutes until golden brown. Remove the chops to a clean plate.
3. 3Add the butter to the skillet over medium heat. Once melted, add the sliced onion and apple wedges. Sauté for 4–5 minutes, stirring occasionally, until the onions soften and the browned bits from the pan dissolve into the mixture.
4. 4Pour in the chicken broth and sprinkle the brown sugar, cinnamon, and nutmeg over the apples and onions. Stir until combined, then return the pork chops to the pan along with any accumulated juices. Nestle the chops into the mixture so apples and onions sit on top.
5. 5Reduce heat to medium-low and simmer for 8–10 minutes until the liquid reduces by half, the apples are tender, and the internal temperature of the pork chops reaches 145°F.
6. 6Divide the pork chops, apples, onions, and sauce evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate.