This is a nice dish to have on a chilly fall or winter evening.
4 boneless pork loin chops
2 tsp chopped fresh sage
Salt and ground pepper
3 T olive oil
1 large red onion, but into 1/2-inch wedges
2 Granny Smith apples, but into 1/2-inch pieces
3/4 cup apple cider
Rub both sides of the pork chops with the sage and salt and pepper to taste.
Heat a large skillet over high heat, add 1 T olive oil and sear the chops until golden on both sides, about five minutes total.
Transfer chops to plate. Wipe out skillet. Add 2 T olive oil, onion and apples and cook over medium-high heat until lightly browned. Season with salt and pepper and stir in the cider.
Return chops to skillet with apples and onions. Cover and cook, turning chops once, until just cooked through.
Place the chops on a plate. You can serve the onion/apple mixture on top of the pork chops or on the side. We had this with mashed potatoes.