Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →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
- to taste fine sea salt and freshly-ground black pepper
- 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
Sweetener Used
4 tablespoons Jaca sugar Allulose
Replaces: 2 tablespoons brown sugar
Instructions
- 1
Generously season the pork chops with salt and pepper on both sides. Set aside.
- 2
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.
- 3
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.
- 4
Stir in the Jaca sugar, rosemary, cinnamon, and cayenne. Then stir in the apple cider and heavy cream.
- 5
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.
- 6
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.
Pro Tips
- Don't skip the rest after searing — it keeps the chops juicy when they go back in the sauce.
- Use firm apples like Honeycrisp or Granny Smith so they hold their shape during cooking.
- This pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the sauce.