This is prime time for Tom Beisecker and his favorite apple-related recipe, Pork Chops and Apples and Onions.

Beisecker, who co-owns the Beisecker Farms orchard near Baldwin City, grows a variety of apples at the orchard. But he suggests winesap or Granny Smith for this recipe.

Pork chops with apples and onions

2 center-cut or butterfly pork chops

2 tablespoons olive oil

1 Medium-sized tart apple (Winesap or Granny Smith are my choices), cored and thinly sliced

1/2 medium-sized white onion, thinly sliced and then cut in half

3 tablespoons balsamic vinegar

1 tablespoon light brown sugar

Salt and pepper to taste

In a small bowl dissolve the brown sugar in the balsamic vinegar and set aside.

In a medium-sized frying pan saute the apple and onion slices in the olive oil until tender. Set aside in a bowl.

Using the same pan with the remaining juices, fry the pork chops until they are about medium. Add the apple/onion mixture and the brown sugar/balsamic vinegar, mixing gently. Cover and cook over low heat for about five minutes.

Remove the pork chops, apples and onion to a serving platter. Over medium heat, reduce the remaining liquid by half. Pour over the pork chops and serve.

Serves 2.