Amish pork and apples

I also cooked while up in Lake George. Given that apples and apple ciders were everywhere, I made a dish I remember from an excellent amish cookbook - pork chops with apples and cider. The technique is easy enough, befitting its amish roots. All you need to do is cook the pork chops in a pan with a little oil until well browned, remove from the pan, remove and drain, and then cook cored, thick, apple slices in the same pan until about as brown as the pork. You deglaze with apple cider, add the pork back into the pan, and cook for about 20 minutes until the cider has reduced to a sauce and the pork is ready. You can always thicken the cider with cream, but I think that makes it swing a little too far towards dessert.