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1
Heat 2 tablespoons of olive oil in a large saute pan over medium heat.
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2
As the pan is heating, cut the onion into thin slices.
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3
Add the onions into the oil and saute them slowly, stirring often, for about 25 minutes.
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4
The onions are ready when they have turned a deep golden brown.
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5
If the onions begin to stick to the pan, add a tablespoon or two of apple cider to deglaze the bottom of the pan and continue cooking them until they are ready.
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6
Then season the onions lightly with salt and, using tongs, transfer the caramelized onions to a dish, cover them, and set aside.
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7
Add another tablespoon of olive oil to the saute pan and adjust the heat to medium-high.
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8
Season the pork chops with salt and pepper and place them flat on the bottom of the pan (not overlapping), allowing them to cook, untouched, for about 6 minutes.
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9
Flip the pork chops and cook the second side, untouched, for about 5-6 minutes more.
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10
Place the pork chops on a plate, cover them and allow them to rest for about 7 minutes.
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11
While the pork rests, add the remaining 1 tablespoon of olive oil to the saute pan and adjust the heat to medium-low.
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12
Add the sliced apples and cook them over medium-low heat for about 4 minutes, or until they begin to slightly soften.
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13
Add the maple syrup and season the apples with salt and pepper.
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14
Add the apple cider, stir, and allow the cider to simmer for about 3 minutes.
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15
Place the pork chops on serving plates and cover each with a generous portion of apples with their sauce.
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16
Top each with plenty of caramelized onions.
