Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   vegetable oil -- approximately
                        to film skillet
   4                    loin pork chops -- 1/2 lb each
   2      tablespoons   unsalted butter
   2      medium        red onions
                        peeled and cut into 1/4-inch slices
   1      tablespoon    minced garlic
   2      large         sweet apples -- cut into 1/2"
                        -- slices
                        quartered -- peeled, and cored
   1      tablespoon    fresh sage
                        or
   1      teaspoon      dried sage
     1/2  teaspoon      dried thyme leaves -- crumbled
     3/4  cup           unsweetened apple juice
     1/2  cup           dry white wine
                        salt and freshly ground pepper -- to taste

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.