Courtesy Dine-In Diva
1-2 teaspoons Penzeys Bicentennial Rub
2 pasture raised, bone-in pork chops
2 teaspoons butter
1 tart apple, such as Granny Smith, diced
1/4 cup apple cider
1 teaspoon Spiced Pecan Balsamic Vinegar
1 teaspoon butter
1 teaspoon olive oil
1/4 cup Sweet and Spicy Pecans, roughly chopped (recipe from Epicurious)
Pat chops dry and rub with Bicentennial Rub. Let rest at room temperature at least 30 minutes.
Melt butter in a large skillet, then add chopped apples and saute until softened and golden brown. Add cider and reduce until glazed, then add vinegar and toss to coat.
Wipe skillet with damp paper towel. Add butter and olive oil and heat to medium high. Add chops and cook approximately 5 minutes on each side. For thinner chops, cook until center temp reaches 140 degrees (will come up to 145 while resting). Serve pork chop atop apples and garnish with chopped pecans.
Serves 2, can easily be doubled.