Pork chops with apples and onions
4 pork chops (loin or shoulder, bone-in)
Salt and ground black pepper
1 tbs olive oil or sunflower oil
2 tbs unsalted butter
1 large white onion, sliced
3 cups apples (2 to 3 apples), cored and sliced
1 cup white wine
Season the chops with salt and pepper on both sides. Sauté the pork chops in hot oil for 5 minutes on each side until browned. Transfer the chops to a warm plate.
Swirl the butter into the pan, and add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes.
Stir in the wine or other liquid. Return chops to the pan.
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.
Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
Easy suggestion: replace the onion with leeks or add a sliced potato. You can deglaze the pan with beer, cider, chicken broth, or even water.