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.
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.
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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 used boneless pork chops so just seared for a bit less time (2-3 min. per side), lowered the oven temp to 400 and baked for the full 10 min. and they were perfect. I used 1 Gala and 1 McIntosh for the apples and half and half with an added 2 TBs of butter as I was afraid the lower fat content would allow the sauce to break. It worked perfectly and is definitely on the 'make again' list.
I never would cook something like this, the ingredients didn't seem to fit. I had no idea if it would taste like mustard.I whipped my own cream and did the rest..it's amazing. Next time I'll add not bourbon and mustard. It's a French restaurant worthy dish. Having a dinner party? You'll win with this and impress.The ingredients are a lovely melody of flavors with compliments of delight. This is a must try!
Just delicious. My husband especially liked it. I had to substitute half and half for the cream and vegetable broth for the chicken broth because that is what I had on hand but it couldn't have been any better.