Modified from Guy Fieri
4 pork chops [He used bone in, I used boneless cause well, they were in my freezer!]
1/4 cup apple cider vinegar
2 tbsp olive oil
2 tsp minced ginger
1 tsp minced garlic
2 tbsp lemon juice
1 tsp salt
1 tsp pepper
1/4 cup white wine
1 cup sliced yellow onions
2 cups cored and sliced apples [He used Granny Smith, we don't like the whole sweet and tart thing that all the celebrity chefs have going, so we are going to use a sweeter apple next time - I really don't get this fad - I like the same tastes together!]
2 tbsp butter
In a container, add the chops, apple cider vinegar, 1 tablespoon olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes.
Preheat oven to 350 degrees F.
In a large sauté pan, heat 1 tablespoon olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees.
In the same sauté pan deglaze with wine then add onions and apples and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
Remove chops from oven and add to the apple mixture. Serve hot.