Smoked Pork Chops With Autumn Fruits and Applejack

This is the perfect supper for a cool evening.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 4 (8 ounce)  smoked pork chops
• 2  tablespoons unsalted butter
• 2  medium onions, cut into thin half moons
• 1⁄8 teaspoon salt
• 1⁄4 teaspoon  fresh cracked black pepper
• 2  granny smith apples, peel, core, cut into 1/2 inch thick wedges
• 2  bosc pears, peel, core, cut lengthwise into 1/2 inch thick slices
• 1⁄2 teaspoon dried sage
• 1⁄2 teaspoon dried rosemary
• 1⁄4 cup  Applejack or 1⁄4 cup calvados
• 1⁄2 cup low sodium beef broth

Directions

1. Position rack in the center of oven and preheat to 375°F
2. In large nonstick skillet heat the oil over medium high heat. Add the pork chops and cook, turning once, until browned on both sides, about 5 minutes; set aside.
3. Add 1 tablespoons butter to the skillet. Add the onion and cook, stirring often, until golden brown, about 10 minutes. Season with the salt and pepper. Transfer to a 13x9-inch baking dish.
4. Add the remaining 1 tablespoons butter to the skillet and heat. Add the apples, pears, sage and rosemary. Cook, stirring often, until lightly browned, about 3 minutes. Stir into the onions and top with the pork chops. Pour in the broth and applejack. Cover tightly with foil.
5. Bake until pork chops are heated through and fruit is tender, about 20 minutes. Serve immediately.