• 4 pork chops (about 200g each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 large apples, cored and sliced
• 2 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 125ml The Australian Vinegar Co. Organic Apple Cider Vinegar
• 125ml chicken broth
• 1 tablespoon honey

Step 1: Season the Pork Chops

• Season both sides of the pork chops with salt and pepper.

Step 2: Sear the Pork Chops

• Heat the olive oil in a large skillet over medium-high heat.
• Add the pork chops to the skillet and sear for about 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set aside.

Step 3: Cook the Onions and Apples

• In the same skillet, add the sliced onions and cook for about 5 minutes, stirring occasionally, until they start to soften.
• Add the apple slices and cook for an additional 3-4 minutes, until the apples and onions are tender.

Step 4: Add Garlic and Rosemary

• Stir in the minced garlic and chopped rosemary, cooking for another 1 minute until fragrant.

Step 5: Deglaze the Skillet

• Pour in the organic apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the skillet.
• Stir in the honey and bring the mixture to a simmer.

Step 6: Combine and Simmer

• Return the pork chops to the skillet, nestling them among the onions and apples.
• Reduce the heat to medium-low, cover, and simmer for about 10-15 minutes, or until the pork chops are cooked through and the sauce has slightly thickened. The internal temperature of the pork should reach 63°C (145°F).

Step 7: Serve

• Transfer the pork chops to serving plates and spoon the apple, onion, and rosemary mixture over the top.
• Drizzle with any remaining sauce from the skillet.