Non-stick is ok for this, but aluminum is better.
Whatever you do, do not, repeat DO NOT, use a
Use a heavy skillet pan (something you can put a lid on)
over med-high heat. Brown the chops on both sides-
don't cook them, though. That comes later. Once the
chops are brown, take them from the pan and put them
Lay the onion rings on the bottom of the pan, creating
a layer of onion. You don't need to "separate" the rings
once you've sliced the onions- the purpose here is to
create a bed of onions to lift the chops off the floor of
the pan. Place the chops on top of the onions and pour
duck sauce all over it. No, really- ALL over it. The more
the merrier. Cover the pan and cook on low until the
chops are done (If you're on the more, ahem, "retentive"
side of the family, get a meat thermometer- it's the only
way you'll be happy- 160º is the goal temp for safety. If
you're lazy, like me, the general guideline for pork chops
is approx 25 min per inch when
cooking in a liquid. Because it's in such a thick liquid,
feel free to cook longer if you're concerned.)
About 5-10 minutes before the chops are done,
add the apple slices. You basically want them warm
and a little mushy- but not like apple pie filling. The mush-
factor is affected by how thick you slice them, cooking
time, and freshness. This is a "do 'em how you like 'em"
thing, so experiment.
Serve on top of rice with sauce spooned over,
onions (which'll be really soft and sweet), and apples.
I usually serve this with Basmati or
other fluffy rice, and pinot grigio (or milk for the kids-
actually, it's the only thing other than cookies that *I* still
drink milk with). If I'm ambitious (and have the money),
I'll also serve it with some sort of steamed green veggie
(green beans and asparagus are faves) doused with lemon