Tonight Paula made us Pork Chops with Roasted Apples and Onions. This was an incredible dish! We picked it out of the September 2012 Cooking Light. With apples in season, this was a terrific way to enjoy pork chops…and the combination of apples and onions complimented them tremendously! First, you cook the onions in a skillet for about 2 minutes with a little oil. Then you add the sliced apples. We used Gala apples. The skillet is placed in the oven at 400 degrees Fahrenheit and cooked for about 10 minutes. When the onions and apples are tender, remove them from the oven and season with a little butter, salt and pepper. Keep warm. Now heat another skillet over medium-high heat. Sprinkle the pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add some oil to the pan and swirl to coat. Finally add pork to pan and cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine 1/2 cup of vegetable broth and a little flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in 1-2 teaspoons of cider vinegar and a teaspoon of butter. Serve sauce with pork and apple mixture. It takes a bit of juggling to handle the pans but it really did not take very long to cook this meal. It was definitely a winner!