By Chef Darnell Adams

Makes 2 servings.

2 bone-in pork chops
1 cup apple cider
1 tablespoon canola oil
Salt and pepper to taste
2 tablespoons canola oil
1 tablespoon cinnamon
Generous pinch nutmeg
2 whole cloves
2 sweet/tart cooking apples
1 cup apple cider

Marinate the pork chops in apple cider, canola oil and salt and pepper overnight.

Heat 1 tablespoon of canola oil in a sauté pan at medium heat. Add the pork chops and brown both sides, approximately 5 minutes per side.

Remove from pan, place on plate and cover to keep warm.While the meat is cooking, peel cut and core apples, 8 sections per apple.

Place cinnamon, nutmeg and cloves in the sauté pan with 1 tablespoon of canola oil over medium heat. Add apples and sauté for 2–3 minutes.

Add apple cider and simmer for 5 minutes. Apples should still have some firmness to them. Return the pork chops to the sauté pan with the apples and cook for another 5 minutes. When the internal temperature of pork reaches 145 degrees, it is ready to serve.