Before throwing out an old issue of Bon Appetit, I noticed some tasty looking winter braises, and this is an adaptation of one of them.  This takes about an hour and will make 2-4 servings.  (4 servings for us with mashed potatoes.)  The sauce was very good as were the apples with the pork.

1 lb. boneless pork chops

1-1/2 Tbs sugar

1-1/2 tsp. Diamond Crystal Kosher Salt (or scant tsp. Morton kosher salt)

1-1/2 tsp. freshly ground black pepper

1 Tbs. vegetable oil

1-1/2 medium Granny Smith apples, quartered and cored

1-1/2 medium shallots, peeled and halved lengthwise

2 cloves garlic, finely chopped

2 Tbs. Dijon mustard

1-1/2 Tbs. all-purpose flour

1 Tbs. butter

1 cup hard cider

½ cup chicken broth

1-1/2 tsp. apple cider vinegar

½ tsp. dried thyme

Select a skillet a bit larger than the pork chops in a single layer.

Mix together the sugar, salt and pepper and sprinkle over both sides of the pork chops.

Heat the oil in the skillet over medium heat.  Add the seasoned pork chops and brown on both sides for a total of about 5 minutes.  Remove the browned chops to a plate.

Add the apples and shallots and cook cut sides down for about 2 minutes.  Remove the apples to the plate with the chops, leaving the shallots in the pan.  Add the garlic, and cook for about 30 seconds, until fragrant.  Add the mustard, flour, and butter and stir to coat the shallots.  Add the cider, broth, vinegar, and thyme, and scrape all the browned bits from the bottom of the pan.  Simmer covered for about 20 minutes until the sauce is thick enough to coat a spoon.  Return the pork chops, apples, and any liquid from the plate to the skillet.  Nestle the pork chops and apples into a single layer and cook for 7-10 minutes until the pork chops are cooked through.  Check seasoning and serve.