An old favourite, taken from The Second Elle Cookbook - easy to make for every day, but impressive enough for a dinner party as well.
Heat the oil in a large pan, and seal and brown the chops on both sides. Remove to a warm place. Add the onions, and cook until golden all over. Remove to a warm place. Add the cider to a pan and scrape all the bits from the bottom of the pan whilst it heats. Then return the chops and the onions to the pan, cover and simmer for 15 - 20 mins until the chops are cooked and tender. Meanwhile, mix the creme fraiche and the cornflour to make a smooth paste. Remove the chops and onions into a warmed serving dish, then add the creme fraiche to the pan, stir in well and heat until it bubbles just once. Pour over the chops, and serve immediately. This is lovely with mashed potatoes and green vegetables, or with baked apples.