Skillet Pork Chops with Apples and Onions

Skillet Pork Chops with Apples and Onions

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

2 tablespoons olive oil 

2 Granny Smith apples, cut into 1/2-inch-thick wedges

1 medium-size yellow onion, thinly sliced (root end intact)

8 small fresh thyme sprig

1/3 cup chicken broth 

1 cup whipping cream

1/4 cup Dijon mustard 

2 tablespoons sherry

Preheat oven to 375°. 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 and place in a baking dish.  

Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet and place in a baking dish over the pork chops.  Place the thyme sprigs over the apple mixture.

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 sherry. Pour over the pork.

Bake at 375° for 45 minutes or until pork is very tender. 

Adapted from a Southern Living recipe.  And this is very good!