3 small apples, sliced very thin
1 large Vidalia onion, sliced
1 cup white wine
Salt and pepper
6 pork chops, about 1/2 inch - 3/4 inch thick (about 2 1/2 lbs.)
2 Tbsp. butter
Heat olive oil in a cast iron skillet over medium to high heat.
Season pork chops generously with salt and pepper on both sides.
Sear pork chops about 2-3 minutes per side. This will take two shifts depending on the size of your pan. Cook the first three on each side, then transfer to a parchment-paper lined cookie sheet (or large plate), then do the second batch. After searing the second batch on both sides, transfer and let sit with the other chops.
Immediately upon removing the pork chops (while the pan is still very hot), deglaze the skillet with one cup of dry white wine. Swirl in 2 Tbsp. of butter. Once butter melts, add the onions and apples to the skillet and sprinkle with salt, to taste. Stir occasionally, cooking until the onions and apples are soft, about 8 minutes. Add the 6 pork chops back to the pan (they should fit this time as they should have shrunk down while searing). Have them sit atop the onions and apples and cook for another 2 minutes per side.
Serve with a heaping spoonful of the apples and onions on top. This tastes great with a generous side of mashed potatoes or roasted potatoes (slightly healthier). Enjoy this perfect autumnal dinner!