Core the apples, peel if desired, and
cut into thin slices.
Season the chops with salt and pepper.
In a large skillet, melt the butter
over medium-high heat.
Add the chops and cook 2-3 minutes
until they are browned on one side.
Turn the chops and add the apples to
Cover. Cook 7-8 minutes until the
chops are cooked through and the apples soften.
Place the chops on a serving platter.
Turn the heat to high and pour the
wine (or juice and vinegar) over the apples and deglaze the pan.
Bring to a boil over high heat and
cook several minutes until the liquid is slightly reduced.
Pour the sauce over the chops and
Note : We were brought up to
believe that pork had to be nearly incinerated to prevent trichinosis,
and we couldn't believe it when we meet a chef who quickly sizzled pork
chops and tossed them on a dinner plate. But it's true - pork chops 1/2
to 3/4 inch thick will cook as quickly as 8 to 12 minutes.