Apple Cider-Maple Pork Chops with Caramelized Onions

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. As the pan is heating, cut the onion into thin slices. Add the onions into the oil and saute them slowly, stirring often, for about 25 minutes. The onions are ready when they have turned a deep golden brown. 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. Then season the onions lightly with salt and, using tongs, transfer the caramelized onions to a dish, cover them, and set aside.

Add another tablespoon of olive oil to the sauté pan and adjust the heat to medium-high. 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. Flip the pork chops and cook the second side, untouched, for about 5-6 minutes more. Place the pork chops on a plate, cover them and allow them to rest for about 7 minutes.

While the pork rests, add the remaining 1 tablespoon of olive oil to the sauté pan and adjust the heat to medium-low. Add the sliced apples and cook them over medium-low heat for about 4 minutes, or until they begin to slightly soften. Add the maple syrup and season the apples with salt and pepper. Add the apple cider, stir, and allow the cider to simmer for about 3 minutes.

Place the pork chops on serving plates and cover each with a generous portion of apples with their sauce. Top each with plenty of caramelized onions.