Juice of 1 lemon
1/4 teaspoon nutmeg
Oil for the pan
4 pork chops
Salt and pepper
1/4 cup apple cider or juice
1 tablespoon butter, optional
Peel, core and cube the apples, and sprinkle them with lemon juice and nutmeg. Set aside. Put a 10-inch or larger skillet over medium-high heat, and put in enough oil just to keep the pork from sticking. When the skillet is hot, add the chops, and add a pinch of salt and pepper. After about 6 minutes, turn the chops to brown on the other side. After 5 minutes, add the apples and cover the pan. Cook for another 5 minutes.
Remove the chops from the pan to a serving platter. Deglaze the pan with the cider or juice, turning up the heat as you stir the juice and apples, and scrape up browned bits. To make a richer sauce, you can swirl in a tablespoon of butter as you remove the pan from the heat and before pouring the apples over the pork.
Note:
The time the chops take to cook will be determined by their thickness. The center of a chop should be white, and the juices should run clear.