1/4 - 1/2teaspoonfresh thyme leaves, or a pinch of dried thyme
Salt and freshly ground pepper
1 - 2Tablespoonhard apple cider
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Instructions
Remove pork chops from refrigerator and let stand at room temperature for 30 minutes.
Preheat oven to 300F.
Heat 1 Tbsp butter in a large, oven-safe skillet over medium-high heat. Add apple wedges to skillet in a single layer and cook until lightly browned underneath, about 2 minutes. Flip apples over and brown the other side. Remove apples to a plate.
Melt another 1 Tbsp of butter in the same pan over medium-high heat. Season pork chops generously with salt and freshly ground pepper, then dust lightly in flour. Add pork chops to hot skillet and cook until browned underneath, about 4 minutes. Flip chops and brown the other side as well.
Pop the skillet with the chops into preheated 300F oven and cook until pork registers 145F internal temperature, when tested with an instant read thermometer. Remove from oven and then remove pork chops to a cutting board to rest. Scatter the apples over-top of the chops to re-warm slightly on top the meat.
Return skillet to the stove-top over medium heat. Pour in the hard cider and boil until the cider is reduced to a syrup. Stir in chicken broth, Dijon mustard, creme fraiche and thyme leaves and cook until warmed through. Stir in additional 1-2 Tbsp of hard apple cider, to thin sauce slightly.
To serve: Place pork chops with apples onto serving plate or platter and spoon pan sauce over-top. Garnish with some chopped parsley or thyme springs, if desired.
Notes
*Hard cider produces the best results, in my opinion, so I recommend it if you can. If not, you could use an unsweetened, non-alcoholic fresh apple cider.Be sure to read the notes above this recipe card, where I share more detailedtips, variations and substitution suggestions for this recipe!