I purchased a package of pork chops the last time I visited BJ's. I didn't realize at the time, that they were about 1/2 inch thick! So I knew I had figure out a way to cook them so they wouldn't come out tough or dry.
I began by brining them for about 12 hours, in a solution of apple juice, salt, sugar, and water. Just google brining to get the exact measurements. When they were done, I rinsed them off and mixed up the rub: 1 tsp dried oregano, 1/2 tsp five-spice powder, 1/2 tsp. paprika, 1/4 ground pepper.
I put the rub on the chops and let them sit for about 1 hour.
In the meantime, I sauteed one half of a vidalia onion, thinly-sliced. Once done, I transferred them into a separate pan. Next up, brown the chops on both sides, about 4 minutes on each side. DON'T OVERCOOK!
Place the browned chops in the pan, covering them with the cooked onions.
Add 2 apples that you have peeled, cored, and quartered. In the pan that you browned the chops in, add about 1/3 cup of apple juice and 2 tbs. red wine vinegar and 1 cup of chicken broth. Loosen the browned bits and simmer for about 5 minutes. Pour in about 1/2 cup of evaporated milk and 1/2 tsp. of thyme. Simmer for another 5 minutes. Pour this mixture over the pork chops. At this point, I covered the pan with foil and popped it in a 325 degree oven for about 15 minutes, just to finish cooking the chops.
I have to tell you.... these chops came out so tender, juicy and delicious. My family said this was the best chop dinner they have ever had! WOW..... I guess this is a keeper recipe!