- 4 (6- to 8-oz.) bone-in pork rib chops (1 to 1¼ inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- ½ cup dry white wine
- 1 medium-size sweet onion, thinly sliced
- 3 Granny Smith apples, peeled, cored, halved, and sliced
- ⅓ cup chicken broth
- 1 cup whipping cream
- ¼ cup Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon fresh thyme
- Blot pork chops dry and sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat and add pork chops. Turn heat to high and sear chops 2-3 minutes on each side, until brown on each side. Remove chops to a plate.
- Reduce heat to medium and add butter. When butter is melted, add onions to skillet and cook, stirring occasionally, for at least twenty minutes. You may need to add a little water or turn the heat down.
- Add apple slices and continue to cook ten more minutes. Add wine, scraping up brown bits from the pan. Cook until wine is almost evaporated, about 2 minutes.
- Add broth to skillet and cook 1 – 2 minutes, stirring frequently. Whisk together the cream and mustard and add to skillet, stirring constantly until bubbling, about 2 minutes. Add chops back to skillet, turning to coat and scooping apples and onion over the top of the chops. Sprinkle thyme into skillet.
- Cook additional 10-15 minutes, turning chops occasionally, until the chops are tender and done.
Source: In a Southern Kitchen
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