This recipe is for double cut pork chops, so you may want to reduce the time a touch, but this is a favorite at my house.
1/4 cup apple cider vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons minced ginger
1 teaspoon minced garlic
2 tablespoons fresh
1 teaspoon salt
1 teaspoon pepper
1/4 cup white wine
1 cup sliced (1/4-inch) yellow onions
2 cups cored and sliced (1/4-inch) Granny Smith apples
1/2 cup raisins
2 tablespoons butter
Marinate the the chops in apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper.
In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
Remove chops from oven and add to the apple mixture. Serve hot