Apple Cinnamon Pork Chops with Jaca

Thick, juicy bone-in pork chops seared golden and topped with a creamy apple-cinnamon sauce — made healthier by replacing all brown sugar with Jaca (allulose). Adapted from Gimme Some Oven.

Ingredients:

• 4 bone-in pork chops, about ¾-inch thick
• Fine sea salt and freshly-ground black pepper, to taste
• 3 tablespoons butter, divided
• 2 apples, cored and thinly sliced
• 1 large white onion, halved and thinly sliced
• 4 tablespoons Jaca sugar, packed (replaces 2 tablespoons brown sugar at 2x ratio)
• 1 tablespoon finely-chopped fresh rosemary
• 2 teaspoons ground cinnamon
• ⅛ teaspoon cayenne pepper
• ⅔ cup apple cider
• ⅓ cup heavy cream

Instructions:

— Generously season the pork chops with salt and pepper on both sides. Set aside.

— In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the pork chops and cook until golden brown, about 3 minutes per side. Transfer to a plate and let rest for 3 minutes.

— Return the skillet to medium-high heat and melt the remaining 1 tablespoon of butter. Add the sliced apples and onion and cook, stirring occasionally, until the onion is translucent — about 5 minutes.

— Stir in the Jaca sugar, rosemary, cinnamon, and cayenne. Then stir in the apple cider and heavy cream.

— Nestle the pork chops back into the skillet with the sauce. Cook until the internal temperature reaches 145°F (medium rare) with a 3-minute rest, about 3–4 minutes per side.

— Serve the chops with the apple-cinnamon mixture spooned generously on top.

This is a Jaca-adjusted healthier version — all the sweet, cozy flavor without the sugar spike.

Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 4