6 bone-in pork chops, 1/2" thick
Salt and pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1 large white onion, sliced
2 apples, cored and sliced
1 cup chicken broth
Tools needed: 1 nonstick skillet (cast iron preferred), 1 chef knife, (Rice Cooker)
Dry your pork chops off and sprinkle with salt and pepper on both sides. Heat a cast iron skillet until it's hot, adding just enough oil for a thin layer. Lay the pork chops in and don't move them until a good sear forms. Turn and brown on the other side, remove to a plate. Thinner chops won't take long, but don't overcook.
Once the pork chops are done, swirl the butter in the pan to melt it. Add the apple and onions and saute until onions are caramelized and the apples softened. Once that's done, add your chicken stock (or wine, beer, or cider) to deglaze the pan, scraping up the delicious brown bits that have formed underneath the onion/apple mixture.
Add the porkchops back into the pan with the onion/apple/liquid mixture, and cook until the chops are fully cooked, flipping halfway while the liquid reduces.
Serve over rice or mashed potatoes with the apple-onions over the top!