We brine thick-cut, bone-in chops to ensure tenderness. Before cooking, we pat them dry, season them with salt and pepper, and then sear them in butter on both sides to give them a bit of a crust. Remove chops from skillet. Add a bit more butter and toss in sliced sweet onions and wedges of cored green and red apples with the skin on (we like Granny Smith and Fuji, as you want apples that aren’t too soft). Cook until onions start to caramelize. Add a cup of apple cider and dark beer and return chops to the pan, spooning the apple-onion mixture on top. Braise the chops in the cooking liquid until done, flipping them once. The result is a one-pan meal that looks as good as it tastes.