Categories: Pork

Ingredients

• 4 bone-in pork chops
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp. olive oil, divided
• 2 Granny Smith apples, peeled and thinly sliced
• 1 medium yellow onion, thinly sliced
• 1/2 cup chicken broth
• 1/4 cup Dijon
• 8 small fresh thyme sprigs
• Garnish: fresh thyme

Directions

1. Preheat oven to 450. Sprinkle pork with salt and pepper. Let stand at room temp 10 minutes.

2. In a 12-inch cast-iron skillet, heat 1 tbsp. olive oil over medium heat. Add apple and onion to skillet; cook, stirring occasionally, until browned, 4-5 minutes. Remove from skillet.

3. In same skillet, heat remaining 2 tbsp. oil over medium heat. Add pork to skillet; cook until golden brown, 5-6 minutes per side. Remove from skillet.

4. In a small bowl, whisk together broth and mustard. Add broth mixture to skillet; cook 1 minute, stirring to loosen browned bits from bottom of skillet. Add pork, turning to coat. Top with apple, onion, and thyme.

5. Bake until pork chops reach desired doneness, about 15 minutes. Let stand in skillet 5 minutes before serving. To serve, spoon pan sauce over chops. Garnish with thyme, if desired.

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