This is one of my favorite ways to eat pork chops in the Fall. The pork is hearty, the apples soak up the wine (or beer), the red onions tangle up into sweet-savory little noodles. I first made this recipe from the book Mad Hungry, by Lucinda Scala Quinn, years ago when the book first came out. I have since made it many times, scaling it down for 2 people rather than 6, and adding sage. This is a recipe that lends itself to weeknight cooking without a recipe: sear chops, soften apples and onions, add wine/beer, finish cooking everything together. I adore the addition of sage to this recipe, which makes the whole thing feel more Fall appropriate. —Tanya
In a large skillet (12in), add the oil and place over medium-high heat. Season the chops with salt on pepper on both sides and add to the hot pan. Sear for 3-4 minutes on each side till golden brown and remove the chops to a plate.
In the same pan, add the onions with a pinch of salt and cook till softened and just starting to brown. Add the apples and cook, stirring till the apples begin to soften, about 2-3 minutes. Add the wine or beer and cook till the liquid reduces by half, another couple of minutes.
Add the pork chops back to the pan along with the sage and continue to cook for another 5-10 minutes till cooked through, flipping the pork in the pan juices every couple of minutes. The cooking time will depend on how thick your chops are cut. You want the pork to feel firm and springy, but not rock solid, at which point it's over cooked. Test with a knife after 5 minutes if you're not sure it cooked through. The juices in the pan should become syrupy. If the pan starts to look too dry, add a splash of water or another splash or wine/beer.
Serve with roast vegetables or if you're feeling decadent, mashed potatoes.