Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 boneless, 1-inch thick pork chops and season evenly with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Melt 1 tablespoon of unsalted butter in a large cast-iron skillet over medium-high heat until shimmering.

3. 3

   Sear the seasoned pork chops for 4 minutes on each side until a deep golden-brown crust forms and the internal temperature reaches 145°F.

4. 4

   Remove the seared pork chops from the skillet and set them aside on a plate to rest, covering loosely with foil.

5. 5

   Add the remaining 1 tablespoon of unsalted butter to the same skillet along with 2 cored and diced medium apples, cooking for 3-4 minutes until slightly softened.

6. 6

   Stir in 2 tablespoons of packed light brown sugar, 1 tablespoon of apple cider vinegar, 1 teaspoon of ground cardamom, and 0.25 cup of water, bringing the mixture to a simmer.

7. 7

   Continue to simmer the glaze for 5 minutes, stirring occasionally, until it thickens slightly, then return the rested pork chops to the skillet.

8. 8

   Spoon the cardamom-apple glaze over the pork chops and serve immediately.