I did not have any of the liquids listed in the recipe or an onion. Instead, I used a shallot and a can of Pepsi and it was fantastic.

We enjoyed it very much. Used chunks of butternut squash along with the apples, and fresh sage as well. Served with noodles. Incredible fall dinner!

Made this a few times and love it, and love Lucinda

Oh wow! I used Fuji apples, a great white wine, added a roasted pablano and handful of basil from our garden, and served over brown rice...can't wait to make this again. SPECTACULAR!

This was much better than I expected, and I thought it would be good! I used thick pork loin chops, and a very hot pan is essential to get a good sear. I added brown sugar to the apples and onions, and the apples I used were from my neighbors tree...very tart, crisp pie apples. The final product had a rich, caramel flavor. Just wonderful!

Simple and delicious...definitely a keeper! I brined my thick-cut, bone-in pork chops for a couple hours prior to preparation. I also opted for a sweet, sparkling wine as cooking liquid. When the chops were done, I removed them and added a splash of heavy whipping cream t0 the remaining liquid as a thickening agent and to create a rich "gravy". Served with a side of brussels sprouts. Yum! Love the balance of sweet and savory in this dish.

Yummy! I added cinnamon to the apple onion mix, used 2 huge pork chops from Whole Foods, 2 Cameo apples, 1 organic white onion & low sodium organic chicken broth. Cut back on the coarse salt a bit and served a salad first. Glad I didn't add the grain or potatoes, we were happily stuffed! :)

As an Irish catholic young guy with 5 other hungry brothers, I'm designated the house cook. I don't have a lot of time, so it was great that this recipe was quick and easy. These pork chops were the talk of the town, and they literally went like hot cakes! The apples and onions provide a savory relish, almost like a chutney. Instead of using wine or beer, since that goes fast around here too, I used apple juice to deglaze the chops. They turned out so tender, fragrant, and delicious!

Great recipe with an adjustment: I brined the pork chops first. The sauce was delicious, though, I did have to reduce it for about 5 minutes to achieve the right consistency. Next time, I'll try apple juice for the liquid rather than chicken broth. I think I'd prefer a bit more sweetness in this recipe than it had with the apples alone.

Great recipe, but following your cooking instincts! There's no mention of reducing the heat after searing the chops from high or of seasoning the apple/onion mixture. Also, I agree with the comments about bringing the meat up to 140 instead of 160 - much juicier and still safe :) Also, Granny Smiths are, inmhop, the best for this recipe.