2 pork chops (on the bone), 6 to 8 ounces each
1/2 teaspoon salt, divided
Freshly ground pepper, to taste
2 tablespoons olive oil or bacon fat
1 small, red onion, peeled and chopped
2 large, tart apples, peeled, cored and sliced about 1/2 inch thick
3/4 cup apple cider
1/4 cup applejack or apple brandy
3 tablespoons whipping cream
Season the chops with 1/4 teaspoon of the salt and the pepper to taste. In a skillet over medium-high heat, heat the fat and add chops. Cook, turning once, to brown both sides, for about 5 minutes per side. Transfer chops to a plate; keep warm.
Add the onion; cook, sprinkled with a little salt, until softened, for about 5 minutes. Stir in the apples, coating them with fat and onions; cook, stirring often, until beginning to soften, for 3 minutes. They should be cooked through but retain their shape.
Stir in the apple cider and applejack; return chops to skillet. Lower heat to medium and simmer until chops are cooked through. Transfer chops and apples to plates, leaving sauce in skillet. Add cream to skillet and simmer to slightly reduce, for 5 minutes. Pour sauce over chops and apples.
Makes 2 servings.