Kids picked a shitload of apples at the orchard the other day.
4 thick-cut bone-in pork chops
1 large onion, sliced
4 to 5 apples, cut in chunks (I left the skin on but it certainly works if you peel them)
1 cup white wine
1 cup/box apple juice (I’m a mom. I measure juice in boxes.)
Spring of thyme
Heat oven to 325 degrees F.
Pat chops dray and season with salt and pepper. Brown in a large, ovenproof skillet in vege/canola oil; remove to a plate.
Add onions to skillet and cook 2 minutes or so. Add apples and toss. Deglaze with wine; add juice. Bring to a bubble. Nestle chops into juice, add thyme to pan and place in oven. Cook 1 1/2 hours to tender.
Remove chops to a plate and place skillet over high heat to reduce sauce. Adjust seasoning to taste. Serve chops topped with onions, apples and sauce.