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DescriptionA hearty, savory dish with a hint of sweetness. Always a hit.

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1Trim any excess fat from the chops and season liberally with salt and pepper. In a very large, heavy skillet (large enough to hold the chops with room to spare, preferably cast iron), heat the oil over high heat.

2Once it is shimmering and very hot, add the chops carefully and cook undisturbed for a few minutes for a good sear, about 5 minutes. Turn and sear the other side, then remove the chops to a plate.

3Turn the heat to medium-low and swirl in the butter, then add the apple and onions. Cook until the onion is golden and the apple is softened, 8-10 minutes, then deglaze the pan with the beer or other liquid.

4Return the chops to the pan and cook, turning occasionally and covering with the sauce, for an additional 5-10 minutes, until the chops are done.

5If desired, remove the chops and turn the heat to high to thicken the sauce. Serve the chops with the sauce draped over them.

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