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
How to Make It
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.
I had intended to make this recipe as is, but then discovered that the chops my husband purchased were boneless, and 2" thick! So, I modified a bit, made the sauce looser by using 2% milk, added a garlic clove, some poultry seasoning, and left of the bourbon. (I put that in the cook instead). I cooked it completely on the stove top, covered, and it took about 20 minutes or so. Turned out great. I managed to keep the pork really moist and tender, which is a challenge, if you've never cooked chops that are 2" thick! My next trick will be getting my husband to buy the cut of meat I need for a recipe.
I made this for a normal family meal and we all loved it soI was glad that I doubled the recipe so we would lots of leftovers as my sons love their 11pm "snack". I just opened the fridge and every bit is gone and the dishes licked clean. In doubling the meat and sauce, I did not double the apples and onions and it was fine although next time I think I will double up on those too. Making it for company next time!
I made this last night, as directed, but with half-and-half, as I had no cream on hand. It was really really good. I only used one pork chop, because my husband and I split one, so I reduced the cooking times significantly because the recipe was quartered. Really good flavors.
I made these for dinner and it was delicious. The recipe was pretty easy to follow as well. I think you could lighten it up a touch by using half and half instead of heavy cream. I used thicker pork chops, and it was perfectly done. No pink and very moist.
We have made this multiple times and it is fabulous! Made it exactly as written even though I had to go to a liquor store to get the bourbon, but it does give it a great flavor! Definitely worthy of company!