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.