Apple Maple Balsamic Pork or Chicken

This is a little something I made up on the fly.  I had a number of ingredients around, the last bits of some things that I wanted to use up and decided to try coming up with a new recipe out of them.  I chopped up a medium onion and a clove of garlic and sautéed them in some olive oil.  I let these sauté over a medium heat for about 30-45 minutes (turn the heat down if needed to ensure that it doesn’t burn…you just want a slow caramelization process going on).  In the same skillet, I browned 4 boneless pork chops. I removed the chops from the pan and put them aside temporarily.   I cored and sliced up 2 apples (one Granny Smith, one red…I happened to have Royal Gala on hand) and added these to the skillet with the onions and garlic.  I added 1 T. of maple syrup, 1 T. balsamic vinegar, 1 T. butter, and 1 T. bourbon to the pan and tossed the apples around in it.  Once thoroughly coated, I added the chops back to the pan and allowed the whole thing to simmer over low heat until the apples softened slightly.  I served it just as is but I bet adding some cinnamon and nutmeg would be a delicious addition to this recipe! (ps – I  made this dish again using boneless chicken breasts in place of the pork chops and it was just as delicious!)