Thick-Cut Pork Chops with Sautéed Apples and Onions
2 bone-in thick-cut pork chops
Salt and pepper
1 tablespoon olive oil
2 tablespoons butter
small white onion, sliced
1 apple, cored and sliced
1 cup white wine
Place the pork chops in a brine of 3 cups water and 3 tablespoons water for at least 2 hours.
Remove the chops from the brine, pat dry and season well with salt and pepper.
In a large, heavy cast iron skillet, heat the oil over high heat. Once it is very hot, add the chops and cook undisturbed for a few minutes for a good sear, about 5 minutes. Turn and sear the other side, then remove the chops to a plate.
Turn the heat to medium-low and add in the butter, then add the apple and onions. Cook until the onion is golden and the apple is softened, 8-10 minutes
Next, deglaze the pan with wine. Return the chops to the pan and cook, turning occasionally and covering with the sauce, for an additional 5-10 minutes, until the chops are cooked through.
Serve the chops with the apples and onions on top.