Recipes - Good Food we can all agree on

I've been frying up pork chops, then frying some onion and then deglazing with a mix of basalmic vinegar (the cheap fake stuff), white wine (from a box), and diced Fuji apples (or any other reddish-gold sweety-tart apple). I reduce it all into a sauce and put it over the pork chops.The general reception is that the apple/onion mixture is delicious; the chops they could take or leave. I kind of agree. My wife and I usually pick over the chops and then wind up shoveling the apple stuff into our mouths.What on Earth can I do with a basalmic apple/onion mixture? It's pretty thick stuff if I keep reducing it. Kind of like a really chunky mincemeat. Should I bake it in a pie crust? Apple tacos? I'm at a loss, I guess.