Caramel sauce is spooned over the pork chops and apples, then sprinkled with pecans.
The flavor of the classic apple treat is a perfect fall taste for this meal.
4 boneless pork chops, 3/4-inch thick
2 tablespoons brown sugar
Salt and black pepper, to taste
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons butter
2 medium tart red apples, cored and sliced into 1/2-inch wedges
3 tablespoons chopped pecans
Heat skillet over medium-high heat. Sauté chops for 5-6 minutes, turning occasionally,
until both sides are evenly browned. Remove; keep warm.
In a small bowl, combine brown sugar, salt, pepper, cinnamon and nutmeg. Add
butter to skillet; stir in brown sugar mixture and apples. Cover and cook for 3-4
minutes or just until apples are tender.
Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue
cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce
over apples and chops. Sprinkle with pecans.