preheat oven to 375

• Core and slice apple. Slice whole onion into thin strips. Set aside.
• Pat pork chops dry with paper towel and set aside. Put flour, salt, and pepper in a shallow dish. Add 3 tablespoons of butter to the skillet and let it melt. Dredge pork chops in seasoned flour.
• Once butter is bubbly, add pork chops to pan place a rosemary spring on top of each pork chop. Pan fry for 3 minutes on each side. Once nice and brown remove to sheet and place in oven for 10 minutes.
• If there is burnt butter and flour in skillet wipe clean with a paper towel. Add last tablespoon of butter to skillet add sliced apples and onion sprinkle with salt and pepper (just a dash). Add sugar to the pan, sprinkling it over apple and onion slices. Move ingredients around to get them browning in pan. Medium to med-low heat.
• Once onions and apples are soften and just starting to brown add mustard and wine to the pan and whisk around get up and browned bits and stirring them into the sauce.
• If you have a meat thermometer check the internal temperature of pork chops it should be 145°. Even if it is just above 140 you can remove chops from the oven, because pork chops will continue to cook.
• Plate each pork chop on top of saute'd onions and apples. Drizzle some of the wine sauce over the top.