Pork Chops With Sauteed Apples & Pecans

• 2 pork chops, 1-inch thick (8 oz. each)
• 18 teaspoon kosher salt
• 18 teaspoon ground black pepper
• 2 teaspoons canola oil
• 1 cup jonagold apple, thinly sliced
• 12 cup onion, diced
• 12 teaspoon dry mustard
• 14 teaspoon ground cinnamon
• 14 teaspoon kosher salt
• 14 cup apple juice
• 12 teaspoon lemon juice
• 1 tablespoon pecans, toasted and chopped

1. Season pork with 18 teaspoons salt and pepper.
2. Heat oil in a nonstick skillet over medium-high heat.
3. Add pork; brown on both sides, about 5 minutes per side.
4. Remove pork to a plate; tent with foil.
5. Saute apples and onion in the skillet for 45 minutes.
6. Add mustard, cinnamon, and 14 teaspoons salt, stirring until fragrant, about 30 seconds.
7. Stir in apple juice and lemon juice; cook until apples are softened.
8. Return pork chops and any juices on the plate to the skillet.
9. Cook, uncovered, until pork reaches an internal temperature of 155.
10. Serve apple mixture over chops; garnish with toasted pecans.

pork chops, kosher salt, ground black pepper, canola oil, jonagold apple, onion, mustard, ground cinnamon, kosher salt, apple juice, lemon juice, pecans

Taken from www.food.com/recipe/pork-chops-with-saut-ed-apples-pecans-510083 (may not work)