Pork Chops With Apple

• 4 1 1/2-inch center-cut loin pork chops, about 1 1/2 pounds total weight
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 Golden Delicious apples, about 3/4 pound
• 1 tablespoon corn, peanut or vegetable oil
• 1/4 cup finely chopped onion
• 1 tablespoon brown sugar
• 2 tablespoons red-wine vinegar
• 1 red ripe tomato, peeled, seeded and cut into 1/4-inch cubes, about 3/4 cup
• 1/2 cup fresh or canned chicken broth

1. Trim most of fat from chops andsprinkle on both sides with salt and pepper.
2. Quarter, core and peel apples.
3. Heat oil in skillet large enough to hold chops in one layer.
4. Cook until nicely browned on one side, 2 or 3 minutes.
5. Turn and cook again until browned, 2 or 3 minutes more.
6. Continue cooking chops about 15 minutes, turning often.
7. Arrange quartered apples around the chops.
8. Cover closely and continue cooking 5 minutes.
9. Transfer chops and apples to warm platter and cover with foil.
10. Pour off fat from skillet.
11. Add onions and stir until wilted.
12. Add brown sugar and vinegar and stir.
13. Add cubed tomato and broth.
14. Stir to dissolve brown particles that cling to skillet.
15. Cook, stirring, 2 minutes.
16. Add any liquid that accumulated around the chops.
17. Cook until sauce is reduced to about 3/4 cup.
18. Pour hot sauce over chops and apples and serve.

center, salt, freshly ground pepper, golden delicious apples, corn, onion, brown sugar, redwine vinegar, red ripe tomato, chicken broth

Taken from cooking.nytimes.com/recipes/2170 (may not work)