Pan Braised Pork Chop with Apple and Tomato

Summer in Hamburg, northern Germany, is full of life and light until late into the evening. The second largest port in Europe is a busy cosmopolitan beehive, a mix of old and new and home to some of the best gourmet seafood I've had in Germany, or elsewhere. But it is still German, and pork rules! I offer here a pork chop reminiscent of one I had a few weeks ago in Hamburg. In our home, we love apple with pork. And with fresh summer tomatoes and white wine, you achieve a light, sweet counterbalance to the richness of a bone-in pork chop.
4 1-inch thick pork chops, preferably bone-in
1 apple, peeled and cubed
1 medium onion, diced
1 large ripe tomato, diced
1 cup white wine
1 Tbsp. fresh rosemary (or 1 tsp dried)

Heat a bit of olive oil in a large skillet until just shimmering. Brown the chops over high heat for about 3-4 minutes on each side. Reduce the heat a bit and toss in the onion and apple. Continue cooking over medium heat for another 5 minutes, stirring the onion and apple often. Remove the pork chops to a plate and cover to keep warm.

Pour the wine into the skillet and stir in the tomato. Bring to a boil, stir, and reduce heat to a simmer. Cover and cook the sauce for about 5 minutes, until the tomato begins to incorporate into the sauce. Return the chops to the skillet, nestling into the sauce. Reheat chops just to assure they are cooked through; an instant read thermometer should register 140-150F.

Plate each chop with a bit of apple-tomato relish, and some wine sauce. Serves 4.