Just as with beef, it’s better to cook pork bone-in. While the bone won’t add flavor to your meat, it does act as an insulator, and there is less exposed surface area with a bone-in chop, which helps it to retain more moisture as it cooks. For best results, after seasoning the chops, place them on a
wire rack set in a rimmed
baking sheet, and refrigerate, uncovered, for at least 45 minutes and up to 3 days.
A simple way to make this is to cook the apples separately and add them to the chops afterwards