4 tbsp. olive oil
2 tsp. coarse salt, plus more for seasoning
1 tsp. freshly ground black pepper, plus more for seasoning
4 (1 ¼ pounds) boneless center-cut pork chops, cut ¾ inch thick
1 large onion, cut into ½-inch dice
4 green apples, peeled, cored, and cut into ½-inch dice
½ cup cider vinegar
½ cup golden raisins
1 tsp. ground ginger
¼ tsp. dry mustard
1 pinch cayenne pepper
Preparation:
Preheat oven to 400ºF. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Sauté until golden brown, about 2 minutes; flip. Cook 2 minutes more; place pan in oven. Roast until meat is cooked through and registers 155º on an instant-read thermometer, about 5 minutes. Transfer to a platter. Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Sauté over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; sauté 4 minutes more. Add vinegar, raisins, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops. Serves: 4.