Pork Chops W/ Apples and Onions

So it is pretty well known in my house that I have never eaten or remember eating Pork Chops and Applesauce. I am not much for the texture of applesauce quite fankly! After spending the day in Oak Glen apple tasting, I had a stange craving for this meal. After all the season's have changed and there is this lingerling bite in the air that just becons for a true fall meal. This is my take on a classic combo. Only without the whole texture thing :)


Ingredients:

4 bone-in pork loin chops, 1- inch thick ( I use the huge ones from costco)
Kosher salt
Extra-virgin olive oil
2 onions, thinly sliced
1 pinch crushed red pepper
2 Granny Smith apples, peeled, cored, and sliced
Pinch cinnamon
2 sprigs fresh rosemary, leaves finely chopped
2 cups apple cider

Directions:
Preheat the oven to 375 degrees F.
Season the pork chops generously with salt. Coat a large saute pan with olive oil and bring it to a high heat. Sear the pork on both sides and on the fat edge, working in batches if the chops don't all fit in the pan at the same time. Be sure not to crowd the pan. Remove the pork from the pan and place on a cookie sheet. Finish the pork in the oven for about 10 to 12 minutes. Remove from the oven and let rest for 10 minutes before serving.

Ditch the excess fat from the saute pan. Give a drizzle of fresh olive oil and add the onions and crushed red pepper and season with salt. Cook until the onions become soft and aromatic. Add the apples, cinnamon and rosemary and toss to coat with the oil. Add the cider and cook until the cider has reduced by two-thirds and the onion-apple mixture is very soft and saucy. Serve over the pork chops.

Porky deliciousness!