Items in bold are seasonally available this week at area farmers markets:
4 pork chops
Coarse salt and pepper
1/4 cup flour
4 tablespoons olive oil
4 tablespoons butter
6 crisp cooking apples, peeled if desired, cored and cut into 8 wedges each
1/3 cup shallots or red onion, minced fine
2/3 cup brown sugar
1/4 teaspoon nutmeg
2 tablespoons fresh lemon juice
1/2 cup whiskey
Preheat oven to 250 degrees. Season pork chops well on both sides with salt and pepper then dust chops with flour. Put a large skillet over medium-high heat and heat oil to a shimmer. Add pork chops and sear quickly until browned on both sides, about 1 1/2 minutes per side.
Put chops in an oven-proof dish and cover with foil. Place in the preheated oven for 15 minutes.
While chops finish cooking, reduce burner to medium and place skillet over heat. Add butter to the pan. When butter is melted, add apples and shallot and cook for 4 minutes. Add brown sugar, nutmeg and lemon juice and cook until apples are almost tender.