As a kid, my Mom always served apple sauce on the side with  pork chops, especially if they were dry.  It made sense when I saw a version of this recipe that the apples and the beer were going to ensure moist and delicious chops.  Bingo!  The combo did the trick and the caramelized onions topped it off.  This is our favorite pork chop recipe now!

Pork Chops With Apples and Onions

4 bone-in pork chops cut 1 inch thick

Course salt

Freshly ground black pepper

1 T olive oil

2 T unsalted butter

1 large sweet onion (sliced)

1 ½ C cored, sliced apples

1- 5 oz. bag of baby spinach

½ C beer (lager preferred)

Trim chops of any excess fat.  Sprinkle generously with salt and pepper on both sides.

Heat a 14-inch skillet to med-high heat

Cook the chops in the olive oil for 5 minutes per side.  Don’t move the chops around during the cooking so a good golden sear forms.  Remove to a warm platter.

Add the butter to the pan and let it melt.  Add the apples and onion.  Cook until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes.  Stir in the beer and simmer for 3 minutes.  Toss in the spinach and cook until slightly wilted.

Return the pork chops to the pan to warm at the end.