PORK CHOPS and TRIPLE APPLE THREAT

*Winter Collection*

2 pork chops (on the bone), 6-8 oz each
1/2 tsp salt, about
+Freshly ground pepper
2 TB olive oil or bacon fat
1 small red onion, chopped
2 large tart apples, peeled, cored, sliced about -inch thick
3/4 cup apple cider
1/4 cup applejack or apple brandy
3 TB whipping cream

1.Season the chops with 1/4 tsp salt and pepper to taste. Heat the fat in a skillet over medium-high heat; add the chops. Cook, turning once, to brown both sides, about 5 minutes per side. Transfer chops to a plate; keep warm.

2. Add the onion; cook, sprinkled with a little salt, until softened, about 5 minutes. Stir in the apples, coating them with the fat and onions; cook, stirring often, until beginning to soften, 3 minutes. They should be cooked through but retain their shape.

3. Stir in the apple cider and applejack; return chops to skillet. Lower heat to medium; cook at a simmer until chops are cooked through. Transfer chops and apples to dinner plates, leaving sauce in the skillet. Add cream to skillet; cook at a simmer until slightly reduced, 5 minutes. Pour the sauce over the chops and apples. YIELD: 2 servings.

(Source: Joe Gray-Chicago Tribune & kappboom wallpaper photo)