• 4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
• Salt and pepper
• 3 tablespoons butter, divided
• 2 apples, peeled, cored and thinly sliced
• 1 large white onion, halved and thinly sliced
• 2 tablespoons packed brown sugar
• 2 teaspoons ground cinnamon
• Pinch ground cayenne pepper
• 2/3 cup apple cider
• 1/3 cup heavy cream

Apple Cinnamon Pork Chops

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• 4 pork loin chops, cut 3/4 inch thick (about 1½ lbs)
• ​1 tablespoon cooking oil
• ​2 (14½ ounce) cans stewed tomatoes
• 1 (8-ounce) can whole kernel corn, drained
• ​1 (8-ounce) can red kidney beans, drained
• ​1/2 cup long grain rice
• 1 (4-ounce) can diced green chili peppers, drained (1 teaspoon chili powder may be substituted)
• ​1/4 teaspoon salt
• ​Hot pepper sauce (to taste)

Mexicali Pork Chops

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• 2 large (1 inch thick) pork chops, bone in
• 1 large Granny Smith apple
• 1 Sweet onion, sliced in rings
• 3 tablespoons butter
• salt and pepper 

Seared Pork Chops

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• 4 (6-oz) pork chops, bone in
• 1 teaspoon salt, kosher preferred
• 1½ teaspoons freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 cup cleaned and sliced chanterelles
• 1 tablespoon all-purpose four
• 1½ cups chicken stock
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon créme fraiche
• 1 tablespoon fresh lemon juice

Smothered Pork Chops Wth Chanterelles

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• 4 pork chops, cut from the loin 1/2 inch thick
• 4 tablespoons unsalted butter, lard OK too
• salt and freshly ground black pepper
• 12 ounces fresh cranberries, rinsed and picked over
• 3/4 cup granulated sugar

Baked Pork Chops With Cranberries

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