Ingredients
4 center-cut loin pork chops (about 1 to 11/2 -inch thick)
Salt and freshly ground black pepper to taste
2 tbsp. unsalted butter
1/4 c. chopped onion
1/2 c. white wine
1/2 c. apple cider
2 medium apples
2 tbsp. chopped fresh parsley
Preparation
Season the pork chops with salt and pepper. Melt the butter over medium-high heat and brown the chops well on both sides, about 2 minutes per side. Toss in the onion, and wine, turning the chops once or twice, until the wine has evaporated, about 3 to 4 minutes.
Add cider (or stock if you prefer), reduce the heat and cover. Cook until the chops are tender, but not dry, about 8 to 10 minutes. They should be firm to the touch and their juices will run just slightly pink and when you cut into them, the color should be a tad rosy.
Remove the chops to a platter. Add the apples and simmer until the pan juices are reduced and the apples are soft, about 5 minutes. Toss in the parsley.
