Heat oil and butter in a large skillet over medium heat until butter is melted and oil is hot. Sprinkle salt and pepper on both sides of the pork chops and place them in the skillet.

Cook pork chops 3 to 4 minutes on one side or until lightly browned. Don’t turn them until they are browned. Cook 2 minutes on the other side or until done (145 to 150 degrees). Remove the pork chops to a plate. Pour the apple juice into the hot pan. This will release the drippings and little bits on the bottom of the pan and create a sauce. Cook over medium-high heat about 2 minutes or until the mixture has reduced to 1/4 cup. Pour the sauce over the pork chops and wipe the pan out with paper towels.

Peel and slice the apples 1/4 to 1/2-inch thick or you can leave the peel on. Gala and Fuji tend to break down more so I would leave the peel on to help hold their shape. Granny Smith and Golden Delicious apples are perfect for cooking so I would peel those.

Melt the butter in the same skillet and add apples. Combine the brown sugar and cinnamon in a little bowl. This helps evenly distribute the cinnamon. Sprinkle the mixture over the apples. Cook over medium heat, stirring often, 5 to 8 minutes or until the apples are almost tender. Serve with Pan-Seared Pork Chops.