1 teaspoon salt
1/8 teaspoon pepper
4 (1/2- to 1-inch thick) bone-in pork chops
1 cup apple cider
2 large (1/2 cup) shallots, thinly sliced*
1 teaspoon finely chopped fresh garlic
2 tart red apples, cored, cut into 1/2-inch slices
1 (6.3-ounce) box long grain and wild rice, cooked according to package directions
Salt and pepper pork chops. Melt butter in 10-inch deep skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 3-4 minutes or until pork is browned.
Reduce heat to low; add apple cider, shallots and garlic. Cover; cook, turning chops once, 25-30 minutes or until pork reaches at least 160°F and is tender. Place pork chops onto serving platter. Cover; keep warm.
Add apple slices to sauce in pan. Cover; cook over medium heat 4-6 minutes or until apples are tender. Pour apples and sauce over pork chops.
Serve with prepared rice.
*Substitute 1/2 cup sliced onion.
Shallots look similar to a large garlic bulb, however their taste is more like an onion. Look for dry skin shallots that are firm and plump with no signs of wrinkling or sprouting.