With the economic uncertainty, I've been cooking at home a lot recently. Between stocking up on frozen fish and meat at Trader Joe's and fresh produce from the cheapest green grocer on the planet (at Divisidero and Pierce), we have lots of choices each night.
Rob loves pork chops with applesauce, but it's a little mild for my taste. I made this variation recently and loved it:
Pork Chops with Apples
4 thin-cut boneless pork chops
1 tablespoon of apple cider vinegar
Salt and pepper
Cut the apples into small chunks, skin on. Warm two pans. Toss the apple chunks with the cider vinegar, a dash of olive oil, salt and pepper. Sprinkle the pork chops with the spices of your choice, I usually reach for a cajun mix. Put both in their pans. The pork chops will need about 3 minutes on each side, no turning. Meanwhile, cook the apples on high so they get a nice brown on one side (think hashbrowns). Top the finished chops with the browned apples.
Yum! This with a big green salad on the side is a great everyday fall dinner. The cider and pepper with the apples makes all the difference.