Recipe of the Week

Friday, November 4, 2011

Apple-Cinnamon Pork Chops

Fall Favorites

Though it is sometimes difficult watching the liveliness of summer slowly extinguish, there are so many wonderful fall splendors to relish, appearances of Mother Nature's canvas turning from a blanket of greens to an assortment of cardinal, rust and chocolate bold colors, echoes of crunching leaves as neighborhood kids gather for a friendly game of football in the backyard, fragrances of those same leaves burning after they have been neatly raked and piled, strokes of a cool breeze nudging you closer to a loved one.

What are some of your fall favorites? Fall flavors, of course, are my favorite. I especially love the taste of fresh orchard picked apples paired with cinnamon in apple cider, apple crisp and this apple cinnamon pork chop recipe. Try it and bring the flavors of fall to your dinner table.

Apple-Cinnamon Pork Chops


- 4 Triple T Apple-Cinnamon Pork Chops
- 2 tablespoons Butter
- 3 tablespoons Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 4 Fuji Apples, sliced
- 3 tablespoons Walnuts


In a small bowl, combine brown sugar, cinnamon, nutmeg, and salt. Melt 1 tablespoon of butter in a large skillet over medium heat, add pork chops and cook for 4-5 minutes on each side or until thermometer reads 160°. Remove chops to the side and keep warm. Add the remaining 1 tablespoon of butter, apples, brown sugar mixture and walnuts to the leftover drippings in the skillet. Continue to cook over medium heat while stirring continuously until the apples are tender. Plate pork chops and spoon sauce with apples over each pork chop.

Notes: The flavor of Triple T's apple-cinnamon marinated pork chops enhances the flavor of this recipe throughout each bite. However, non-marinated fresh pork chops may be substituted for this recipe.