- 2 lbs (about 5) Fuji or other sweet-tart apples
- 2 tablespoons butter, melted
- 4 pork loin chops
- 1 tablespoon olive oil
- 1 small onion thinly sliced
- 1/2 cup apple juice
- 2 tablespoons chopped fresh rosemary leaves
Preheat oven to 400 degrees. Marinate pork loin chops with apple juice and rosemary leaves for at least one hour, preferably overnight
Toss apples with butter in lightly greased 13×9 inch baking dish or shallow ovenproof Dutch oven. Bake at 400 degrees for 20-25 minutes. Marinate chops with salt and brown in hot oil over medium-high heat in a heavy bottom skillet 7 minutes. Remove apples from the oven and set aside.
Cook onion in skillet for 5 minutes. Turn heat to high and add wine; cook about 2 minutes scraping the bottom of the skillet. Combine with reserved apples
Preheat grill or saute pan over high heat. Remove pork chops from marinade and pat dry. Sear pork chops in a small amount of oil or place on middle of hot grill. Cook pork to internal temperature of 145 degrees. Season with salt and pepper, and serve with reserved onion mixture and roasted potatoes.