In hunting for my old Pork Chops with Apples recipe I came across an article about the thermal analysis of pork and the undoing of pork proteins. Really. I read it, linked-amino-acids section and all, so you can't say I never did anything for you.
The bottom line is what all seasoned cooks and meat lovers realize eventually: 1. Pork is much juicier when
it is cooked slowly in low heat.
2. Thinner pork chops, bone-in, are better than thick. 3. There are always exceptions.
This is a party-size recipe, baked in two layers, but you can cut the recipe in half for the family and cook the chops in one layer.
1/2-inch to 3/4-inch thick bone-in rib loin pork chops
Salt, pepper and sugar
2 tablespoons butter or cooking oil (a combo is good)
3 large crisp apples, halved, cored and sliced
1 stick butter, give or take
Season the pork chops lightly with salt, pepper, and sugar. (The sugar helps the chops brown quickly without drying them out.) Heat the butter and/or oil in a large skillet over medium-high heat and lightly brown the chops on both sides. (You may have to do this in batches.)
Butter the bottom of a rectangular baking dish or roasting pan. Arrange 6 chops in the bottom. Arrange half the apple slices atop the chops. Finish with a dusting of cinnamon, a sprinkling of brown sugar, and a pat of butter on the apples, one for each chop. Repeat with the remaining pork chops and apples, forming a second layer.
Cover with foil and bake in a preheated 350˚ oven for about 45 minutes, until the internal temperature of the chops is 140 to 145˚ and the apples are tender. Serve immediately.