Easy Skillet Pork Chops with Apples and Onions

Ever open your refrigerator and think, "what the heck and I going to do for dinner"? As much as I try to have a game plan for dinner every night, there is always a day or two that gets away from me during the week. Sometimes I will remember to pull the meat from the freezer, but that is about as far as my thought process goes.

Last weekend before the whole "hospital scare" and before I could do my weekly grocery shopping, hubby was working late and the girls started asking what was for dinner. In a frenzy realizing what time it was, I quickly remembered I had pulled pork chops the day before to thaw. Okay well we have pork, but what else?

Well we all know apples and pork are a wonderful pair and funny, when I think of the combo I always flash back to the Brady Bunch episode where peter says "pork chops and applesauce" trying to imitate Humphrey Bogart. It's amazing the things that trigger memories and around our home it usually happens to be related to food...lol Anyways, I also love caramelized onions so I though lets throw it all in a pan together and get these kids fed!

Ingredients:

* 4-5 boneless pork chops (1/2 inch thick)
* 2 apples cut into chunks (I like fuji apples)
* 2 med red onions, halved and sliced
* 4 tablespoons butter
* garlic salt
* black pepper
* 1/8 tsp red pepper flakes
* 2 tablespoons packed brown sugar
* 1/3 cup balsamic vinegar


Directions:

In a large skillet on medium heat add 2 tablespoons butter and melt. Before butter browns add the onions and saute. 

 When onions are half cooked, add the apples and an additional 1 tablespoon butter.

While the apples and onions are cooking down, season both sides of your chops with pepper and garlic salt.

When apples are half way cooked add (yes another) 1 tablespoon of butter and move onions and apples to the sides of the skillet and add the chops. Brown the chops on one side and then turn. 

In a small bowl mix the balsamic vinegar, brown sugar and red pepper flakes.

Pour the mixture over the chops, turn the heat to med-low. Cover and cook for 20 minutes or until the chops are cooked through.

After chops are cooked remove chops, apples and onions to a dish and cover to keep warm.

Turn the heat to med-high and reduce the pan drippings by half. Make sure to continually stir to prevent burning the sauce. Serve chops, apples and onions over parsley mashed potatoes and top with sauce.

This is a wonderful quick meal to make. The balsamic vinegar gives the dish a wonderful layer of flavor. You do not have to use all the butter I did, I just love using real butter and the creamy richness it brings to the dish. So if you ever find yourself in a pickle like I did, give this dish a try and enjoy.