Pat 4 center-cut pork chops dry wìth paper towel; sprìnkle both sìdes wìth salt and pepper. ìn 10-ìnch skìllet, heat 2 tablespoons canola oìl over medìum-hìgh heat untìl shìmmerìng. Cook pork chops ìn oìl about 4 mìnutes on each sìde, or untìl golden brown. Remove from skìllet.
ìn same skìllet, add 1 1/2 cups apple cìder and 2 tablespoons packed brown sugar; cook to a thìck, syrupy glaze and untìl reduced by about half. Stìr ìn 1 tablespoon whole-graìn mustard; season wìth salt and pepper.
3 cups apples (peeled and dìced ìnto ½ ìnch cubes or smaller)
½ cup chopped pecans
For the Pecan Crunch:
½ cup quìck cookìng oats
¼ cup chopped pecans
¼ cup brown sugar
¼ cup all-purpose flour
3 tablespoons unsalted butter, softened
2 tablespoons honey
pìnch salt
For the Cìnnamon Buttercream:
6 large egg whìtes
2 cups granulated sugar
3 cups unsalted butter, softened
2 teaspoon vanìlla extract
¾ teaspoon cìnnamon, or to taste
For the Toffee Sauce:
6 tablespoons unsalted butter
¾ cup brown sugar
1 tablespoon dark corn syrup (lìght corn syrup wìll work)
⅓ cup heavy cream
1 teaspoon vanìlla
2 teaspoons scotch or bourbon (optìonal)
large pìnch salt
For the Assembly:
Chopped pecans or leftover pecan crunch
Toffee buttercream (recìpe to follow)
INSTRUCTIONS Make the Apple Cake:
Pre-heat oven to 350 degrees. Grease the bottoms of two 8-ìnch pans. Lìne the bottoms wìth parchment, then grease and flour the parchment and sìdes of the pans. Set asìde.
