Apple-cheddar pork chops
- 2 bone-in pork chops (6 ounces each)
- Salt and pepper
- 4 tablespoons butter, cubed and divided
- 2 medium apples, cored and cut into 1/4-inch slices
- 1/2 cup apple cider
- 1/4 cup maple syrup
- 2 tablespoons dijon mustard
- 4 ounces Carr Valley Apple Smoked Cheddar™ cheese, shredded (1 cup)
- ► Season both sides of the pork chops with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add pork chops; cook, covered, for 6 minutes. Flip pork chops; cook, covered, 6-8 minutes longer or until a thermometer inserted in meat reads 145˚f. Transfer to a plate; tent with aluminum foil to keep warm.
- ► Melt remaining butter in the same skillet over medium heat. Add apple slices; cook for 3 minutes. Flip apples. Whisk in the apple cider, maple syrup and dijon mustard. Bring to a boil; cook and whisk 3-4 minutes longer or until sauce is reduced to about 1/2 cup.
- ► Reduce heat to low. Add pork chops to pan; coat sides with sauce. Top each with 1/2 cup cheddar. Cover; cook for 2-3 minutes or until cheese is melted. Serve pork chops with apples and sauce.
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