4 thick pork chops, butterflied
1 to 2 tbsp. oil
Salt and black pepper to taste
1/2 c. water, or chicken broth, or apple juice, or white wine
Spiced apple rings and parsley for garnish

TIP: To butterfly pork, remove bone and slice down length of chop without cutting all the way through; spread and flatten out to form a butterfly shape.

1. In a large heavy skillet heat oil. Add chops and brown on both sides. Discard oil.

2. Sprinkle chops with salt and pepper. Add liquid.

3. Bring chops to a boil. Reduce heat. Cover. Simmer 30 to 40 minutes (until chops are tender, turning occasionally to cook evenly). Cooking time depends on thickness of chops.

4. Skim fat from liquid. Arrange chops on serving platter. Spoon pan drippings over chops. Garnish with apple rings and parsley.