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1
Rinse the meat and pat it dry.
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2
Core the cleaned apples and cut in 1/2-inch rings.
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3
Measure out the cider.
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4
Preheat two frying pans on low heat. Turn the heat up under one of the frying pans to medium-high, and add 4 ounces of butter.
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5
As soon as the butter stops frothing and starts to turn a pale brown, add the pork chops and brown well on both sides.
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6
Start the next step while the pork chops are browning. While the pork chops are browning, use the remaining 2 ounces of butter for the apples.
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7
Add the butter to the second preheated frying pan, and turn the heat up to medium. As soon as the butter stops frothing, saute the apple rings until golden brown.
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8
They will brown very quickly. Use a spatula to turn.
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9
As soon as the pork chops are browned - about 2 1/2 minutes per side - while the apples are still being sauted, add the cider to the meat and reduce heat to low.
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10
It is unlikely that all the apple rings will fit in the frying pan at the same time, so divide the butter appropriately. Have a plate ready to hold the cooked apples until all the rings are done.
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11
Using a spatula, carefully place the apple rings on top of the pork chops. Simmer together for 5 minutes.
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12
Serve on a platter or individual plates, spooned over with sauce. Add a sprinkle of cinnamon, and serve.
