It doesn’t look too pretty. Good thing it tastes amazing!
Start boiling some potatoes to mash while the onions are cooking to eat with this!
4 pork chops, any kind
1 onion diced
1 large tart apple (Granny Smith, Jonathan), sliced
Heat a swirl of oil in a large pan or Dutch oven to medium high.
Season chops with salt and pepper, and dredge in flour.
Fry chops, just to brown on each side. Remove to a plate.
Put a little bit of vinegar in the pot and scrape up any browned flour/chop bits. Add in the onion and a sprinkle of salt. Lower the heat to medium and cook until the onions turn nice and brown. Add in the apples and cook for a few minutes. Add in some dried sage, just 1/2 tsp or so, to make it even more savory.
Add the pork back in, along with some water. Add water until the chops are a little bit covered in water (don’t submerge them). Cook, with the lid off, for 15 min, turning chops occasionally.
The flour from the pork chops should thicken the sauce. Turn the heat up and reduce the sauce if you like.
Season with more salt and pepper and serve with mashed potatoes and a chopped salad!