This was our dinner for two last night, and is one of my old stand-bys:

PORK CHOPS WITH ONIONS AND APPLES

2 boneless pork chops, 1/2" to 3/4" thick
1 small onion (I use Vidalia onions when available), chopped
1 small apple, chopped
2 Tbs butter
1/4 cup dry white wine (such as Chablis)

Preheat oven to 350 degrees.

Sprinkle the chops with salt and pepper. Melt butter in a skillet, and brown the chops on both sides. Remove chops to a small baking dish (I use a 1-1/2 quart round Corning casserole, for example).

Saute onions and apple in skillet drippings for about 5 minutes, until softened. Arrange sauteed onions and apples over pork chops, and pour wine over all. Bake for about 30 to 40 minutes, depending on thickness of chops.

These are especially good with a long-grain and wild rice mix.

Janet