Pork Chops with Apples and Onions

shared by Patty H. (I don't know how kids would like this but John and I thought it was delicious. I used chicken broth as the liquid and the combination of flavors was great.  We really enjoyed it.)

Ingredients

6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick

coarse salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil or vegetable oil

2 tablespoons unsalted butter

1 large white onion, sliced

2 to 3 apples, cored and sliced (about 3 cups)

1 cup chicken broth, beer, white wine, or cider

Directions

1.     Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides.

2.     Heat a 14-inch cast-iron skillet over high heat and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate. (I didn’t have a cast iron skillet so I just used my regular one)

3.     Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the liquid. Return chops to the pan.

4.     Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture.

5.     If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce.

6.     Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.