Pan-seared Berkshire Pork Chop with Cinnamon-Spiced Apples

Pan-Seared Berkshire Pork Chop with Cinnamon Spiced Apples

Berkshire pork is the best-tasting pork I have ever had… it is the Kobe beef of pork. It’s pricey, but bite for bite it’s worth it. The cinnamon-spiced apples are a great accompaniment.

• Non-stick or cast-iron skillet

• Bowl for mixing

For the apples

• 3 apples (Use your favorite or whatever’s in the fridge)

• ½ C brown sugar

• ¼ C water

• 1 t cinnamon

• ½ t nutmeg

• 4 or 5 whole cloves

For the chops

• 2 bone-in Berkshire pork chops ((of course you can substitute))

• 2 T extra virgin olive oil (Use the best oil, these are great chops)

• Salt and freshly ground black pepper to taste

For the apples

1. Slice the apples into wedges.

2. In a medium bowl, mix the brown sugar, water, and spices.

3. Add apples and spice mix in a non-stick or cast iron skillet and cook over medium heat until the apples have softened and cooked through. Stir occasionally.

For the chops

1. Season the chops generously with salt and pepper.

2. In a non-stick or cast iron skillet, heat the oil to medium high and add the chops. Sear on both sides, turn heat down, cover and cook until internal temperature is 135°F (or no longer bright pink interior).

3. Remove from skillet and let rest for 5 minutes. The chops will continue to cook and you will have tender, juicy medium-rare chops.