INSTRUCTIONS

1.  In a small bowl, combine 3 tablespoons water with the brown sugar, vinegar and miso; stir until smooth.
2.  Season the pork chops all over with salt, then the pepper.
3.  Heat a large skillet over medium. Add the oil and the pork chops to the skillet. Cook, flipping every 2 minutes, until browned on the outside and the internal temperature in the thickest part is around 135 degrees, 10 to 15 minutes depending on thickness of pork chops. Sear the fat caps until crisp. Transfer to a plate to rest for 5 minutes. Pour off all but 1 tablespoon of the fat.
4.  Add the apples to the skillet in a single layer and heat over medium. Cook without touching until browned, 2 to 3 minutes. Turn over and cook for another 2 to 3 minutes.
5.  Pour in the brown sugar mixture and cook, scraping up browned bits and stirring, until thick enough to coat the back of the spoon, 1 to 3 minutes. 
6.  Turn off the heat, add the pork chops and their juices back to the skillet and turn to coat in the caramel. Serve the pork chops with a spoonful of the apples and caramel.

Serve with rice and vegetables