Chops with Apples and Onions

Chops with Apples and Onions

4 bone-in pork loin chops, about 1- inch thick

Kosher salt

Extra-virgin olive oil

2 onions, thinly sliced

1 pinch crushed red pepper

2 Granny Smith apples, peeled, cored, and sliced
1 med onion

1 Pinch cinnamon

2 sprigs fresh rosemary, leaves finely chopped

2 cups apple cider

Preheat the oven to 375 degrees

Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.

Remove the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the chops. Great Flavor!