Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
Hands-on Time
30 Mins
Total Time
45 Mins
Yield
Makes 4 servings

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.

How to Make It

Step 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.

Step 2

Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.

Step 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.

Step 4

Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.

Step 5

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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