Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Recipe from Southern Living

Elegant and easy, this hearty dish comes with a side and a sauce all-in-one. Be sure to brown the chops well so they'll give the mustardy pan sauce deep flavor.

Ingredients

  • 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)
  • 1/3 cup chicken broth
  • 1 cup whipping cream
  • 1/4 cup Dijon mustard
  • 2 tablespoons bourbon
  • 8 small fresh thyme sprigs

Preparation

Hands On: 30 Minutes
Total: 45 Minutes

  1. 1. 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.
  2. 2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.
  3. 3. 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.
  4. 4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
  5. 5. Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.

January 2014