Thick, juicy pork chops grill up perfectly in Ooni’s cast iron Skillet, paired with tart roast apple wedges and a touch of cinnamon.
2 tsp ground cinnamon
1 tbsp brown sugar
1 tbsp white wine vinegar
Salt & pepper
2 pork chops, bone in
3 tbsp butter, unsalted
2 green apples, quartered
3 sprigs fresh thyme
1 cinnamon quill
200ml (1 cup) apple cider
Fire up your Ooni pizza oven. Aim for 190°C (375°F) on the stone baking board inside. You can check the temperature inside your Ooni pizza oven quickly and easily using the Ooni Infrared Thermometer.
In a bowl, mix together together 2 tablespoons of olive oil along with the cinnamon, brown sugar, white wine vinegar and salt and pepper to taste. Add the pork chops and coat well with the marinade.
Add a little olive oil to your Skillet and place inside the oven to warm up.
Once the Skillet is warm, add the butter to the pan. When melted, add the pork chops. Place the Skillet in the oven to cook for 3 minutes, or until the chops are golden brown on one side, then flip over the chops. Add the apple to the pan, and nestle the thyme and cinnamon quill into the melted butter in the pan. Gently pour in the apple cider.
Return the pan to the oven to cook for another 3 minutes, or until the pork chops are golden all over and the apples have softened and caramelised. Leave the meat to rest in the pan for 5 minutes, covered with aluminium foil, then slice and serve with spoonfuls of the cooked apple and pan juices.