Maple pork chops with apples and onions

from Half Assed Kitchen

2-4 pork chops (we used bone out)

1 medium onion, sliced

1 apple, sliced (Granny Smith or Braeburn, something a little sour, would work well)

1/4 teaspoon cinnamon

2 Tablespoons maple syrup

1/2 cup red wine

Olive oil

Salt and pepper to taste

Pinch red pepper flakes (to temper the sweetness of the maple syrup)

In a large skillet, heat olive oil. Add onions, apples and pork chops. Cook until each side of the chop is seared. Add remaining ingredients and continue to cook, covered, until all are heated through and pork chop is no longer pink inside.

The key is to not let one flavor overpower the others. If the maple is a little too pronounced, add more onion and some extra red pepper flakes. If the burn is too strong, add in a little more syrup (but not too much, or this will turn into breakfast).

Serve with roasted potatoes and green beans. Or whatever.