Pork Chops Baked With Apples And Onions

• 1 teaspoon vegetable oil
• 4 1/2-inch-thick pork chops
• 1 medium onion, peeled and thinly sliced
• 1/4 cup sherry
• 1/4 cup apple cider
• 3 large Macintosh apples, peeled, cored and cut into 1/4-inch-thick slices
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Preheat oven to 350 degrees.
2. Heat the vegetable oil in a large, ovenproof skillet over medium-high heat.
3. Add the pork chops and sear until golden brown, about 1 1/2 minutes per side.
4. Place the pork chops on a plate and set aside.
5. Add the onion to the skillet and cook, stirring often, for 2 minutes.
6. Add the sherry and the cider and cook, stirring contantly, scraping up any browned bits stuck to the bottom of the pan.
7. Add the apples, 1/2 teaspoon salt and pepper to taste.
8. Lower the heat and cook for 5 minutes.
9. Push the pork chops down into the apple mixture and pour any juices accumulated on the plate over them.
10. Cover with foil and bake until the pork chops are tender and cooked through, about 15 minutes.
11. Uncover and season with additional salt and pepper to taste.
12. Divide among 4 plates and serve.

vegetable oil, pork chops, onion, sherry, apple cider, apples, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/7758 (may not work)