This is a modification recipes out there, using 2 of our porkchops. 

Ingredients: 

• 2 loin chops from Baldwin Brook Farm (they are all bone-in)
• sale, pepper, oil
• 2 medium onions sliced length-wise
• 1 clove of minced garlic
• 1/4 teaspoon thyme (dry is ok)
• 1/4 teaspoon rosemary
• 1 teaspoon mustard (any kind you have!)
• 1/2 cup fresh apple cider
• 2 apples, sliced 1/4″ thick

1. Cut slits around the edges of the porkchop about 2 inches apart, just reaching past the fat. This helps them cook well. Season with salt, pepper on each side–then let them rest for about 15 minutes. 
2. In a dutch oven or skillet, heat oil on medium heat, cook porkchops turning every couple minutes until cooked through. While they’re cooking, you can cut up onions and apples.  Remove chops from pan when they’re done, and set aside. 
3. No need to drain the oil. Keep it, the fat are good fats! Saute the onion slices until soft, about 15 minutes or until onions caramelize. 
4. Add minced garlic, rest of the spices including mustard. Cook for a couple minutes, then pour in apple cider. Scrape brown bits. 
5. Add in apples, cover to simmer about 5 minutes or until soft. Season with salt and pepper to taste. 
6. Add pork chops back in, letting them nestle under the apples and onions. Serve and enjoy!