pork chops with caramelized apples

2 tablespoons unsalted butter
2 tablespoons vegetable oil
4 center-cut pork chops, each about ¾ inch thick
¼ cup dry white wine (only cook with wine you would also drink!)
1¼ cup apple juice
1 large Granny Smith apple 
Juice of 1 lemon

1. Heat 1 tablespoon of the butter with the 2 tablespoons oil in a large skillet.
2. Brown chops 2 – 3 minutes on each side. Remove to platter and cover.
3. Deglaze pan with wine.
4. Add 1 cup of apple cider (save ¼ cup for later) and boil gently, stirring constantly until wine-and-apple-juice liquid is reduced to 1 cup, about 5 minutes.
5. Peel, core, and cut apple in half lengthwise. With cut side down, slice each half into ⅛-inch slices. Put in bowl and cover with lemon juice to prevent discoloration.
6. Return chops to pan and turn heat to low. Simmer chops until tender, about 10 minutes, turning them from time to time.
7. Remove chops and set aside, reserving juices in small bowl.
8. Add ¼ cup apple cider and 1 tablespoon butter to pan and melt butter.
9. Add apple slices, being sure that each slices touches the bottom of the pan. Cook over medium-high heat, carefully turning apples once to coat them. Continue to cook until cider is reduced to a glaze and apple slices are caramelized but still hold their shape, about 10 minutes.
10. Spoon apple slices onto serving platter with chops.
11. Returned reserved juices to pan and reduce to a light syrupy consistency and spoon over the chops.