pork with apples and onions

The name of this dish pretty much says "winter." I saw it in a magazine to try out while I was home, then again in my new "Dinners at Home" care of Martha. It was simple and if you're like my mom, apples and onions are household items you'd have anyways. We used a pork tenderloin instead of chops because that's what we had. I'll admit, the look isn't the wonderful- too monochromatic, but the flavours are nice and for a weeknight meal, I'd say it's a winner.

1 pork tenderloin, or you could use pork chops
1 tbs. evoo
2 tbs. unsalted butter
1 large white onion, sliced
2-3 apples cored and sliced (about 3 cups)
1 cup beer

Add your olive oil to a hot skillet then add seasoned pork. Allow the pork to get a nice golden color for a few minutes, then turn over for a couple minutes more. It won't take pieces of tenderloin too long to cook, and you don't want to overcook it here so this process should take about 5 minutes total.

Remove the chops and transfer to a plate to keep warm. Swirl the butter into the pan, then add apples and onions. Allow to caramelize, about 8 minutes then add the beer. Return pork to pan.

Reheat the chops and allow to cook for about 15 minutes more, until pork is tender. You can make sure the apples are coating the pork and everything is simmering. Plate your dish out and enjoy!

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