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1
In a small bowl, stir together the oregano, five-spice powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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2
Coat the pork chops evenly on both sides with the spice mixture.
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3
Set the meat on a plate for 10 minutes.
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4
In a large, deep, nonstick frying pan over med-high heat, warm 2 teaspoons of the canola oil.
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5
Add the onion and saute until lightly browned, about 5 minutes.
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6
Transfer the onion to a plate.
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7
Add the remaining 2 teaspoons oil to the pan and return it to med-high heat.
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8
Add the pork chops and sear until lightly browned on the bottom, about 4 minutes.
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9
Turn and brown the meat on the other side, 3-4 minutes.
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10
Transfer the meat to the plate holding the onion.
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11
Return the pan to medium heat and pour in the cider and vinegar.
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12
Using a wooden spoon, scrape up all the browned bits from the pan bottom.
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13
Return the meat and onion to the pan and place the apple wedges on top of the meat.
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14
Pour in the broth, cover, and simmer until the chops are opaque throughout, about 10 minutes, reducing the heat if the liquid begins to boil.
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15
Transfer the chops, apple wedges, and onion to a warmed platter.
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16
Pour the milk into the pan, increase heat to high and boil until the liquid is reduced by one-third, about 5 minutes.
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17
Pour the sauce over the chops and serve at once.
