Three apples turn soft and sweet in a skillet with caramelized onion, then top a fried egg for a quick supper that works as breakfast for dinner. The apples are the star here, cooked down until they collapse into the pan.

Serves 2. 35 minutes, 25 at the stove.

1. Slice one large onion thin and cook in 2 tablespoons of butter in a large skillet over medium-low heat, stirring often, until golden and soft, about 15 minutes; you can start on the apples while this goes.15 min
2. While the onion cooks, peel and core three apples and slice them thin; heat 1 tablespoon of butter in a separate small skillet over medium heat and add the apples with a pinch of salt, stirring often until they soften and collapse slightly, about 10 minutes.10 min
3. When the onion is done, push it to the side of the large skillet and crack four eggs into the empty space, season with salt and pepper, and let them fry gently until the whites set and the yolks stay soft, about 3 minutes.3 min
4. Divide the apples between two plates, scatter the onion and top each with two fried eggs.

Note Swap the apples for pears if you have them. Leftovers keep in the cold box for a day and reheat gently. Serve with a slice of toast or crisp bread on the side to soak up the pan juices.

A quick skillet supper built around tart apples: the fruit softens into a sharp sauce that cuts through rich pork. Half an apple of apples goes to good use here, sweet and sour in one pan.

Serves 2. 25 minutes, 10 at the stove.

About 320 calories a serving, 23 g protein, 5 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Season 2 thick-cut pork chops on both sides with salt and pepper, then lay them in the hot pan. Sear for 4 minutes on the first side until golden, watching for the meat to release easily from the skillet.4 min
2. Flip the chops and cook the second side for another 3 minutes, then transfer them to a plate. Pour off all but 1 tablespoon fat from the pan and reduce heat to medium.3 min
3. Dice 1 medium onion and add it to the pan with a pinch of salt. Stir often until the onion softens and turns golden, about 5 minutes. While the onion cooks, core and slice the half apple into thin wedges.5 min
4. Add the apple slices and 1 tablespoon butter to the pan. Stir until the apples begin to collapse and release their juice, about 3 minutes, then taste and season with salt and pepper.3 min
5. Return the pork chops to the pan and turn them once to coat in the sauce. Heat through for 2 minutes, then serve in the pan or on a platter with the apples and onions spooned over the top.2 min

Note Swap the pork for chicken thighs if you prefer. Leftovers keep refrigerated for three days and reheat gently on the stovetop. Serve with rice or crusty bread to catch the sauce, or a handful of greens on the side.

A weeknight braise that turns bruised apples into something supple and sweet. Chicken thighs stay tender in the oven while the apples break down into the pan sauce, making it worth eating the bits you were ready to throw away.

Serves 2. 45 minutes, 10 at the stove.

1. Heat the oven to 375°F [190°C]. Pat 4 chicken thighs dry with a paper towel and season both sides with salt and pepper. Melt 2 tablespoons butter in a large cast-iron or ovenproof skillet over medium-high heat, then brown the thighs skin-side down for 4 minutes without moving them, until the skin is golden.
2. Turn the thighs skin-side up. Toss in 2 smashed garlic cloves and 2 sprigs fresh thyme or 1 teaspoon dried. Pour in 1 cup cider, then arrange 4 or 5 apple quarters (cut from the bruised apple half, bruised parts removed) around the thighs.
3. Transfer the skillet to the oven and braise for 30 minutes, until the chicken reaches 165°F [74°C] at the thickest part of the thigh and the apples have begun to collapse.30 min

Note Swap the apples for pears if you have them. The braise will keep, covered, in the fridge for three days; reheat gently on the stovetop. Serve with rice or thick bread to soak the sauce, and a simple green salad.