Preparation:
Film a large, heavy skillet with oil and heat over a high flame until oil is fragrant. Pat pork chops dry, quickly brown on both sides in skillet, and remove to a plate. Lower heat to medium and melt butter in skillet. Add onions and sauté, stirring occasionally, until softened. Add garlic and sauté until translucent (1 minute longer). Add apples and turn in butter just until completely coated.
Return pork chops to skillet, sprinkle with sage and thyme, and add cider and wine. Bring liquid to a simmer and cook over fairly low heat until chops are cooked through (20 minutes).
With a slotted spatula remove chops and apple mixture from skillet and keep warm. Reduce cooking liquid at a full boil over high flame, stirring constantly, until it has thickened to the consistency of light syrup. Add salt and pepper to taste, pour liquid over chops and apples, and serve hot. |
