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