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Try This Fruity Spin on Pork Chops!

I love pairing sweet and savory. Cooking fruit and meat together makes the dish so juicy and delicious. And yes, I am one of those people who like pineapple on my pizza. We can agree to disagree if this is something you despise. If you are like me and also enjoy the combination of sweet and savory, then you need to try this fruity spin on pork chops from Eating Well.

Try This Fruity Spin on Pork Chops

try this fruity spin on pork chops

This recipe makes 4 servings and takes a total of 1 hour and 40 minutes to prepare and cook.


Sugar and Spice Rub

  • 2 tablespoons packed brown sugar
  • 1 ½ tsp kosher salt
  • 2 teaspoons chili powder
  • 1 ½ tsp garlic powder
  • 1 ½ teaspoons onion powder
  • ¾ teaspoon cayenne pepper
  • 1 ½ tsp ground cumin
  • ¾ tsp black pepper

Pork Chops

  • 4 (8 ounce) bone-in pork center-cut chops, cut 3/4 inch thick
  • 2 teaspoons canola oil plus 1 tablespoon, divided
  • ¼ cup dry white wine
  • 2 cups thinly sliced Granny Smith apples
  • ½ cup reduced-sodium chicken broth or chicken stock
  • 2 teaspoons fresh thyme


  1. To prepare Sugar and Spice Rub: In a small bowl, stir together brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper, and black pepper.
  2. To prepare chops: Trim fat from chops. Brush 2 teaspoons of oil over all sides of the chops. Sprinkle chops evenly with 1 tablespoon of the rub (reserve the rest for another use); rub in with your fingers. Then, cover with plastic wrap and chill in the refrigerator for 1 hour.

  3. Preheat a large skillet over medium-high heat for 2 minutes. Then add the remaining 1 tablespoon oil and swirl to lightly coat the skillet. Add chops and cook 7 to 10 minutes or until 145 degrees F, turning once. Transfer chops to a warm platter; cover and keep warm.

  4. Lastly, remove the skillet from heat. Slowly add wine to the hot skillet, stirring to scrape up any browned bits from the bottom of the skillet. Then, return the skillet to heat. Add sliced apples, broth, and 1 thyme sprig. Bring to boiling before reducing heat. Simmer, covered, for about 3 minutes or just until apples are tender. Using a slotted spoon, transfer apples to a small bowl; cover and keep warm. Bring the broth mixture in the skillet to boiling and boil for about 5 minutes or until liquid is reduced by half. Return chops and apples to the skillet and heat through. If desired, sprinkle with snipped thyme. Serve immediately.

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