• 4 Bone-in pork chops (approx. 1in thick)
• 3 tsp canola oil plus 1 tablespoon
• 1⁄4 cup dry white wine
• 2 cups thinly sliced Granny Smith apples
• 1⁄2 cup reduced-sodium chicken broth or chicken stock

Sugar & Spice Rub:

• 2 tbsp packed brown sugar 2 tsp chili powder
• 11⁄2 tsp kosher salt
• 11⁄2 tsp garlic powder
• 11⁄2 tsp onion powder 11⁄2 tsp ground cumin 3⁄4 tsp cayenne pepper

In a small bowl, mix brown sugar, chili powder, salt, garlic powder, onion powder, ground cumin, cayenne pepper and black pepper to make the rub.

Brush 2 teaspoons oil over the pork chops & evenly coat with 1 tablespoon of the rub (save the rest for later); rub in with your fingers.

Preheat a large skillet over medium-high heat and add the remaining oil.

Add chops; cook 7 to 10 minutes or until the internal temperature reaches 145°F, turning once.

Transfer chops to a plate; cover and keep warm.

Remove skillet from heat. Slowly add wine to hot skillet, stirring to scrape up any browned bits from the
skillet.

Return to heat. Add sliced apples & broth; bring to a boil; reduce heat. Simmer, covered, until apples are
tender.

Using a slotted spoon, transfer apples to a small bowl; cover and keep warm.

Bring broth mixture in skillet to boiling. Boil about 5 minutes or until liquid is reduced by half.

Return chops and apples to skillet; heat through. Serve immediately.