Prep

• Preheat oven to 450℉. Heat olive oil in a 12-inch cast-iron skillet. Season pork chops with salt and pepper. Peel and core the apples slicing into 1/2 thick slices. Slice onion into thin slices.

Cook

• Once the skillet and oil become hot, place each pork chop in the skillet. Cook over medium heat for 5 to 6 minutes on each side or until both sides are golden brown. Remove from the skillet and set aside
• Add apples and onions to the cast-iron skillet you just cooked pork chops in. Cook apples and onions over medium heat, stirring occasionally for 4-5 minutes or until browned. Remove from the skillet and set aside.
• Add broth to the skillet and stir to loosen the brown bits from the bottom of the skillet. Whisk together the cream and Dijon mustard and add to the skillet stirring constantly. Add the thyme. Cook for 1 or 2 minutes until sauce becomes bubbly.
• Remove the skillet from the heat. Add the pork chops back to the skillet turning each to coat both sides with sauce.
• Top pork chops with the apples and onions.
• Place the skillet in the preheated oven for about 10 minutes just until the sauce starts to bubble. Remove the skillet from the oven and let sit for about 5 minutes.
• Serve with mashed potatoes and roasted vegetables for the perfect fall meal.

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