Serve up the flavors of autumn with these braised chops. Serve winter squash puree and buttered green beans.
- 4 boneless ribeye (rib) pork chops (3/4-inch thick)
- 1 tablespoon flour
- 2 teaspoons butter
- 1/2 onions (sliced)
- 1 cup apple juice
- Season flour with a little salt and pepper; lightly flour pork chops and brown on one side in butter in non-stick skillet over medium heat. Turn chops; stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.