Herbed Pork Chops with Apples Recipe

6 center-cut loin pork chops (about 2 lbs. total), trimmed of fat
Pepper
1/4 cup apple jelly
1 tablespoon each Dijon mustard and water
1/2 teaspoon ground cumin
3 large Golden Delicious apples (about 1 1/2 lbs. total)
1/4 cup cider vinegar

Sprinkle chops with pepper; then cook in a wide nonstick frying pan over medium-high heat, turning once, until well browned on both sides (about 14 minutes).

In a small bowl, mix jelly, mustard, water, and cumin. Spoon evenly over chops. Reduce heat to low, cover, and cook until chops look faintly pink to white in center; cut to test (about 10 minutes; meat should still be moist). With a slotted spoon or a fork, transfer chops to a platter; keep warm.

Peel, core, and thinly slice apples. Add apples and vinegar to pan; stir to coat apples with pan juices, scraping browned bits free. Cover and cook over medium heat until apples are barely tender when pierced (about 5 minutes).

With a slotted spoon, transfer apples to platter with chops. Offer hot pan juices to pour over chops and apples.