Mustardy Pork Chops with Apples and Onions

(from Dinner: A Love Story, by Jenny Rosenstrach)

Lard, drippings or oil
4 boneless pork chops, about 1-1/2 lbs total, salted and peppered
1 large onion sliced
1 apple, peeled and slivered to the same width as the onion slices
2 T mustard (Dijon or grainy)
2 T cider vinegar
1/4 c apple cider, water, or apple juice

Put the lard in a large skillet with a lid. Brown the pork chops, about 4 minutes each side. Remove them from the pan and reduce the heat to medium-low. Add a bit more lard, if necessary, and then the onions  and apples. Cook about 5 to 7 minutes, or until they have wilted.

Add the mustard, vinegar and cider to the pan and scrape up all the browned bits on the bottom of the pan. Boil for about 1 minute. Return the pork chops to the pan and nestle them among the apple and onion. Reduce heat to a simmer, cover, and cook another 5 minutes, or until the pork chops are tender. If the pan sauce is too liquidy, remove the chops and boil the sauce for a minute or two until thickened.