Apple and Onion Smothered Pork Chops With Garam Masala

• bone-in thick cut pork loin chops↗3
• garam masala↗1 1⁄2 teaspoons
• olive oil↗2 tablespoons
• thinly sliced yellow onion1 cup
• fresh firm tart apple, peeled and thinly sliced (Jonathan, Cortland, or Granny Smith)↗1 cup
• crushed dried juniper berries↗1 teaspoon
• salt↗1⁄2 teaspoon
• marsala wine (or apple cider, apple brandy, or dry sherry)1⁄2 cup
• freshly ground salt and black pepper, to taste

Step-by-step instructions

1. 1

   Rub garam masala evenly on both sides of each pork chop and allow to sit about fifteen minutes at room temperature.

2. 2

   Heat olive oil in a heavy bottomed cast iron skillet over medium heat.

3. 3

   When it is quite hot, add the pork chops.

4. 4

   Allow them to sit undisturbed until browned on the bottom, then turn over.

5. 5

   When brown on the second side (you will know this because the chops will no longer stick to the pan–they will move freely), add onions and apples to the pan, along with crushed juniper berries.

6. 6

   Sprinkle apples and onions with salt.

7. 7

   Cook, stirring now and then, until the onions and apples are golden brown.

8. 8

   Deglaze the pan with wine, stirring. Allow the alcohol to boil off, then turn heat down to low, and cover the pan.

9. 9

   Cook until sauce reduces to a reddish brown glaze, and the apples and onions cling to the chops.