Categories: Pork

Ingredients

• 4 bone-in pork chops
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 Granny Smith apples, cut into 1/2-inch thick wedges
• 1 medium yellow onion, thinly sliced (root end intact)
• 1/3 cup chicken broth
• 1 cup whipping cream
• 1/4 cup Dijon
• 2 tbsp bourbon
• 8 small fresh thyme sprigs

Directions

1. Preheat oven to 450. Sprinkle pork with salt and pepper. Cook in hot oil in a cast-iron skillet over medium heat 5-6 minutes on each side or until golden brown. Remove from skillet.

2. Add apples and onion to skillet; cook, stirring occasionally, 4-5 minutes or until browned. Remove from skillet.

3. Add broth to skillet, and cook 1-2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1-2 minutes or until bubbly.

4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions and thyme.

5. Bake at 450 for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.

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