Ingredients

• 1 Tbsp olive oil
• 4 boneless pork chops
• Salt and pepper to taste
• ½ tsp ground cinnamon
• 3 Tbsp unsalted butter
• ½ small white onion, thinly sliced
• 3 SnapDragon® apples, sliced
• 1 clove of garlic, minced
• 1 tsp fresh sage, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 Tbsp all-purpose flour
• ¾ cup low-sodium chicken broth
• 1 Tbsp heavy cream

Directions

1. Heat a 12-inch cast iron skillet over medium-high heat. Add about 1 Tbsp of olive oil to the pan as it is heating.
2. Meanwhile, season the pork chops on both sides with ½ tsp ground cinnamon and salt and pepper to taste. Add the pork chops to the hot skillet and sear for 3-4 minutes until browned. Then, flip the pork chops and sear the other side for 3-4 minutes until browned. Remove from the skillet and place onto a plate. Set aside.
3. Add butter, apples, onions, garlic, sage, thyme, and salt and pepper to taste. Stir and sauté for 5-7 minutes until the apples are fork tender.
4. Stir in the flour and cook for 1 minute. Add in the chicken stock and heavy cream. Give it a stir and let the sauce simmer for 3-4 minutes.
5. Add pork chops back into the skillet, nestling them in between the apples. Continue simmering until pork chops reach an internal temperature of 145º F.
6. Spoon sauce over the pork chops and serve warm with fresh herbs.