Fleur de Lis

Fleur de Lis

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Wednesday, February 5, 2014

Skillet Pork Chops with Apples and Onions with Creamy Dijon Sauce

Another winner from Southern Living January 2014. The tartness of the apples is mellowed by the rich taste of the onions and the creamy Dijon sauce.

This would be a perfect dish for "having people over."

4 bone in pork chops (1 to 1 1/4 inches thick)
1 t. kosher salt
1/2 t. freshly ground black pepper
2 T. olive oil
2 Granny Smith apples cut into 1/2 inch thick slices
1 medium size yellow onion, thinly sliced
1/3 cup chicken broth
1 cup whipping cream
1/4 cup Dijon mustard
2 T. bourbon
8 small fresh thyme sprigs

Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.

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

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

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

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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