Pork Chops with Apples and Goat Cheese

You may be thinking- apples and goat cheese....together? 
Well, whether or not you believe me, it's an amazing combination! Though it might appear to be, this is not a sweet pork dish. In fact,  this dish is very subtle, mild and creamy with the addition of goat cheese. I was initially skeptical when I saw the ingredients too, but don't be a critic until you've tried it! 

1 package thin sliced, boneless pork chops 

3/4 c. all purpose flour 

1 tbs. canola oil 

3 Gala or Braeburn apples, peeled cored and thinly sliced 

3/4 c. low sodium chicken stock 
1/2 c. dry white wine

1 tsp. ground cinnamon 

2 tbs. unsalted butter, divided 

 Crumbled goat cheese for topping

• In a large skillet, heat canola oil over medium heat. 
• Trim any excess fat off pork chops and season both sides with salt and pepper. 
• Pour flour into a shallow bowl. Dredge pork chops into flour mixture and ensure both sides are well coated. 
• Place in hot skillet and saute pork until lightly browned on both sides. 
• Remove chops  from skillet and place onto a serving platter. (Pork will saute' quickly but may still be pink. However, as it sits, it will warm through. )
• Leave oil and drippings in skillet. 
• Add 1 tbs. butter to skillet and melt over medium high heat. 
• Add apple slices and saute 3-5 minutes to soften. 
• Add chicken stock, wine, remaining 1 tbs. butter and cinnamon; stir to combine. 
• Increase heat to high and bring mixture to a boil. 
• Once boiling,  reduce heat and simmer until mixture is reduced by half. 
• Pour apple mixture and sauce over top of pork then top with crumbled goat cheese. 

Inspiration (but with variations) from Robert Irvine's food network show "Dinner Impossible."