Pork Chops, apple juice/white wine/balsalmic

RIDICULOUSLY EASY

And unbelievably delicious.

2 pork chops (about 1" thick)
salt/pepper
1/2 cup apple juice
splash white wine (I used Sauvignon Blanc because that's the cooking wine I have on hand currently)
apple cider vinegar (about 1 tsp. or 1 capful)
balsalmic vinegar (about 1 tsp.)

Set pork chops out on counter (covered) for about 30 minutes before you start to cook.  This takes the chill off and allows them to cook faster.

Heat your cast-iron skillet to scary-hot and salt and pepper your chops.  When the skillet is hot, add the pork chops and DO NOT TOUCH THEM for 4 minutes.  If you aren't able to easily turn them, they haven't gotten a good enough "crust".  They should easily lift from the pan when ready.

Flip 'em and turn the heat down to medium-low.  Set the timer for 2 minutes.

After 2 minutes, add the apple juice to the pan and let it bubble away until reduced, then add the wine (should still be bubbling furiously), turn off the heat and add the vinegars.  Flip the pork chops over to coat and let rest a bit before serving.

That sauce is so delicious I was eating it like soup after we finished our dinner.  Vinegar adds a "saltiness" so keep that in mind when you're salting your food.

This is a definite keeper.