Cast Iron Skillet Pork Chops with Tart Apples

Cast Iron Skillet Pork Chops with Tart Apples
(prime pork chops, Cool Smoke BBQ Rub, red onions + tart apples)
Serves 4

Being from Virginia, I think of apples and pork in the fall. This recipe brings together those flavors in an easy one skillet meal.

What you need:
4 thick-cut boneless Chairman’s Reserve Prime® pork chops
Cool Smoke BBQ Rub

2 tablespoons olive oil
2 Granny Smith apples, cored and cut into thick wedge slices (8 per apple)
½ red onion, sliced ¼” thick
1 garlic clove, minced
4 sprigs fresh thyme
2 tablespoons apple cider vinegar
2 tablespoons butter

What to do:
1. Season Pork Chops: Pat chops dry with a paper towel and liberally coat all sides with Cool Smoke BBQ Rub. Let chops sit at room temperature for 15 minutes.

2. Cook Chops: In a large cast iron skillet over medium heat, add olive oil and heat until shimmering. Add chops to the hot skillet and cook for 7 minutes. Flip and cook on the other side for 7 minutes or until the internal temperature reaches 140ºF. Remove chops to a plate to rest.

3. Finish Dish: In the same skillet, increase heat to medium-high. Stir in onions and apples. Cook for 4 minutes and add garlic. Continue to cook, stirring, being careful not to burn garlic (reduce heat if necessary). Cook for 3 minutes. Add thyme. Cook another 3 minutes. Add apple cider vinegar to deglaze the pan. Remove skillet from heat and stir in butter. Season to taste with Cool Smoke BBQ Rub. Return pork to skillet.

To Serve:
Who wants to dirty up a platter. Serve this on the table in the skillet. It’s a beautiful presentation. Each guest gets one pork chop with seasoned apples spooned over.