I was off from school today and so I made us a tasty meal that I found in Cooking Light, the October 2014 issue: Oven-Baked Pork and Apples. It was quite tasty, especially since apples are in season.
Start by preheating an oven to 425°. Coat a jelly-roll pan with cooking spray.
Next, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of butter. Melt and swirl until butter is completely melted. Add 2-3 pork chops to pan. Cook 3 minutes on each side or until browned. Remove the pork chops from the pan. Repeat procedure with any remaining pork chops until all are cooked. Transfer the pork chops to the center of the jelly-roll pan. Scatter 2 large sliced apples, 1 red onion that has been cut into wedges, and 1 teaspoon of thyme around the pork chops. Combine 1/3 cup of chicken stock, 3 tablespoons of apple cider vinegar, and 1 tablespoon of olive oil. Drizzle over the meat and vegetables. Sprinkle with salt and pepper. Roast at 425° for 25 minutes or until apples are golden brown and the pork chops are desired degree of doneness.
Serve with the side dish that you desire. We had ours with a simple salad!