Ingredients

• 4 tablespoons olive oil
• 2 teaspoons coarse salt, plus more for seasoning
• 1 teaspoon freshly ground black pepper, plus more for seasoning
• 6 small boneless center-cut pork chops
• 1 large red onion, cut into 1/2-inch dice
• 4 apples, peeled, cored, and cut into 1/2-inch dice
• 1/2 cup cider vinegar
• 1/2 cup dried cranberries
• 2 teaspoons fresh ginger
• 1 teaspoon dry mustard
• Pinch of cayenne pepper

Instructions

1. Heat 2 tablespoons olive oil in an ovenproof skillet over medium heat. Sprinkle salt and pepper on both sides of pork chops; add to skillet. Saute until golden brown, about 3 minutes; flip. Cook 3 minutes more.Cook until meat is cooked through and registers 155 degrees on an instant-read thermometer. Transfer to a platter. If you are using thick chops, you might want to cook them a little extra time in a hot oven.
2. Meanwhile, in a large saucepan, heat remaining 2 tablespoons olive oil over medium heat; add onion. Saute over medium heat until translucent and beginning to brown, about 6 minutes. Add apples; saute 4 minutes more. Add vinegar, cranberries, ginger, mustard, and cayenne. Stir well to combine; cover. Continue cooking, stirring occasionally, until apples are very tender but hold their shape, about 3 minutes. Season with salt and pepper, and serve over pork chops.