2 tbsp. unsalted butter
2 tbsp. vegetable oil
4 center cut pork chops, each about 3/4" thick
1/4 c. dry white wine
1 1/4 c. fresh apple cider
1 lg. Golden or Red Delicious apple
Juice of 1 lemon

1. Heat 1 tablespoon of the butter with the oil in large skillet or saute pan. Brown chops 2 to 3 minutes on each side; remove to heat proof serving platter and cover loosely with foil.

2. Pour off excess fat and, using wooden spoon, deglaze pan with wine, scraping bottom of pan and stirring well. Add 1 cup of the apple cider and boil gently, stirring constantly, until wine and apple cider liquid is reduced to 1 cup, about 5 minutes.

3. Meanwhile, peel, core, and cut apple in half lengthwise. With cut side down, slice each half into 1/8" slices. Put in medium size bowl and sprinkle with lemon juice to prevent discoloration.

4. Return chops to pan and turn heat to low. Place the platter in oven to warm. Simmer chops until tender, about 10 minutes, turning them with tongs from time to time. Remove chops to the warm serving platter, cover loosely with foil and keep warm.

5. Strain pan juices and reserve in small bowl. Add remaining 1/4 cup cider and remaining butter, and heat until butter is melted. Add apple slices, being sure that each slice touches bottom of pan. Cook over medium high heat, carefully turning apples once to coat them. Continue to cook until cider is reduced to a glaze and apple slices are caramelized but still hold their shape, about 10 minutes. Spoon apple slices onto the serving platter with the chops. Wipe out pan.

6. Return reserved juices to the pan and reduce to a light syrupy consistency. Spoon over the chops or serve in sauce boat.