Apples Keep Pork Chops Company

We have a lot of apples. We share them with the deer and the neighboring cattle but we still have more than enough to eat out of hand. They start to show up in the darnedest places. Tonight I used up a bit of our apple bounty in this quick one skillet dish of pork chops with apples and onions, adapted from a Lucinda Scala Quinn recipe. I started by searing the seasoned chops on both sides in a hot skillet glistening with olive oil. I set the chops aside and added 1 sliced onion and 3 cored and sliced apples along with 2 TB of butter to the skillet and let the mixture soften (and just start to caramelize) for about 10 minutes. Next I poured in 1 cup of red wine and placed the chops in the skillet surrounded by the liquid which I let simmer for about another 10 minute, turning the chops halfway through. I plated the chops and boiled the skillet just a few minutes longer to reduce the sauce.
Next to James' chops I laid down a field of fresh picked, quickly sautéed collard greens favored with garlic and chili peppers.
We have a full garden. We have a lot of collards.