Pan-seared Pork Chops with Homemade Apple Sauce

I know just reading the title of this post you can hear Peter Brady saying "pork chops...and apple sauce." 

My version of this classic dinner will leave you wanting seconds. Again, I try to keep my dinners as simple as possible both for me and my readers to create. I know at the end of my day all I want to do is eat, and preparing a complex dinner always makes me tempted just to order take out. (But I don't!)

Pork is a delicious substitute for chicken. It's nice and lean and when cooked properly can be super juicy!

Pan-seared Pork Chops with Homemade Apple Sauce:
Pork Chops:
4 pork chops (bone-in or boneless.) I prefer bone-in, I feel like you get more tenderness and juice when cooking.
Sea Salt (I have neglected to say I use Himalayan Pink Sea Salt. It's delicate and packs a lot of flavor)
Pepper
Olive oil.

Apple Sauce:
2 Fuji apples, peeled, cored, and diced
2 Gala apples, peeled, cored, and diced
1/2 cup water
Sea Salt/Pepper to taste
1 TBL cinnamon
PINCH nutmeg. (about 1/8 tsp)

Optional: Grilled Onions:
1 yellow onion, sliced
1 TBL olive oil
1 tsp paprika
1 tsp black pepper
1 TBL balsamic vinegar

Prepare apples. Place apples and all ingredients into a 4 quart saucepan. Simmer on LOW for about 30 minutes, or until apples have reduced by almost half. Add water in small quantities throughout cooking if they start to look dry. You want a syrup-y consistency in the apples.

With about 15 minutes left in the cooking process of the apples, grill pork chops and onions. Season the pork with salt, pepper and olive oil and pan-sear them in a large frying pan. Cook until 170 degrees inside, or until there is NO pink left. (Under-cooked pork is very dangerous. Similar to undercooked chicken.)

While the pork is cooking, place sliced onions, olive oil, paprika and pepper in a separate frying pan. When they are about halfway cooked (soft, no grill marks yet) add the balsamic vinegar. Cook until soft and have blacked ends.

Serve hot with a side of fresh radishes.