I was looking for something different from the standard fried pork chop which didn't take too much effort. I found a recipe that looked easy enough for baked pork chops and apples, and who doesn't like that combination? I made a few adjustments to make it a little more flavorful and the results were great!
Peel and quarter apples, remove core and slice about 1/4" thick. Put into a bowl and toss with brown sugar, cinnamon and water and set aside.
In large oven proof skillet or chicken fryer, heat a little olive oil or margarine over high heat, just enough to coat the bottom of the skillet. Sear the chops on one side only for about 3-4 minutes or until nicely seared. Remove chops to a plate.
Add apple mixture to the pan drippings in the skillet. Cook on medium heat for about 5-10 minutes or until liquid comes to a boil and apples just begin to soften. Remove from heat.
Remove about half of the apples, add the sliced onions to the remaining apples in the skillet and toss well.
Place chops over apples and onions, seared side up, top each chop with a pat of butter, and cover with remaining apples.
Cover with lid or foil and bake for 30 minutes. Remove and baste with liquid in the skillet. Cover and bake another 15 minutes or until internal temp reaches at least 145 degrees (medium-rare), 160 degrees (medium), or 170 degrees (well-done) on a meat thermometer.
Allow to rest 15 minutes before serving. Meat temperature will continue to rise another 5-10 degrees while resting so keep that in mind when calculating when to remove your chops from the oven.
*NOTE: If chops are boneless, cooking time may need to be reduced. If chops are thicker then oven time may need to be increased.
*TIPS - for larger quantities, allow 1 apple, 1 T brown sugar, 1 pat butter per chop and 1 small onion per two additional chops. Sear chops in batches and after deglazing pan with apples and liquid transfer ingredients to a large baking pan, following layering instructions. Bake as instructed above.