Season pork chops and sauté on both sides in a frying pan (or griddle pan) until nice and brown, set aside and keep warm.
Slice a red onion lengthwise into thin crescents and cut a red apple into similarly sized sections. Sauté in olive oil until
starting to soften, then add a Tbs of balsamic vinegar and a splash of dry vermouth, boil to a syrup and serve on the pork chops,
together with new potatoes tossed in butter and parsley, and green beans.