4 pork chops
1/2 t. salt
1/4 t. pepper
2 T. oil
1 large onion, sliced
1 large apple, peeled and sliced
2 T. apple cider vinegar
1/2 c. chicken broth
Sprinkle both sides of pork chops with salt and pepper. Add 1 tablespoon of oil to a large nonstick skillet and brown pork chops on both sides over medium-high heat. Remove and keep warm. In the same skillet, cook onions and apples in remaining oil over low heat until golden brown, about 15-20 minutes.
Return pork chops to the pan. Add vinegar; cook for 2 minutes. Stir in the broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until meat is tender.
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Tips: As long as you adjust cooking times accordingly, you can use any cut of boneless or bone-in pork chops you choose. Make sure you watch the onions and apples at the end of the cooking time because they can tend to burn since there is not much liquid in the skillet. As with any recipe where apples need to be peeled and sliced, I love using my Pampered Chef Apple Peeler/Corer/Slicer. I also shared this recipe on Kitchen Stewardship's Carnival of SuperFoods & Balancing Beauty & Bedlam's Tasty Tuesday.
Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes