Pork Chops with Cabbage, Apples and Round Barn Apple Demi Sec

• 1 teaspoon(s) olive oil
• 4 (about 6 ounces each) 3/4-inch-thick, bone-in pork loin chops
• 3/4 teaspoon(s) salt
• 1/4 teaspoon(s) ground black pepper
• 1 large onion, thinly sliced
• 1 package(s) (16-ounce) shredded cabbage (mix for cole slaw)
• 2 large (about 8 ounces each) Golden Delicious or Gala apples, cored and cut into 1/2-inch-thick slices
• 12 ounce(s) red potatoes, cut into 1-inch pieces
• 3/4 cup(s) Round Barn Apple Demi Sec
• 1/4 teaspoon(s) dried thyme
• 1 tablespoon(s) cider vinegar

1. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Add pork chops; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook chops 8 minutes or until golden on the outside and still slightly pink on the inside, turning over once. Transfer chops to plate; keep warm.
2. Add onion to skillet and cook over medium heat, covered, 8 to 10 minutes or until tender and golden, stirring occasionally. Gradually stir in cabbage mix and cook 5 minutes or until wilted. Add apples, potatoes, Round Barn Apple Demi Sec, thyme, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, and heat to boiling. Reduce heat to medium-low and simmer, covered, 15 minutes or until potatoes are tender.
3. Stir in vinegar. Tuck chops into cabbage mixture and heat through.