Bone-in Pork Chops with Apples

These bone-in pork chops with apples and mustard create a delightful mix of savory and sweet flavors. The juicy, tender chops are seared to perfection, developing a golden crust that locks in moisture. They are accompanied by a tangy mustard pan sauce, which complements the natural sweetness of caramelized apples. This comforting dish is perfect for a cozy dinner that will impress your guests without too many ingredients.

2 bone-in pork chops

1 tablespoon vegetable oil

½ teaspoon salt

¼ teaspoon freshly cracked pepper

2 apples, cored and sliced

1 tablespoon unsalted butter

1 bunch thyme

½ cup white wine

½ cup chicken stock

1 ½ tablespoons Dijon or whole grain mustard

2 teaspoons apple cider vinegar

½ cup crème fraiche

Additional salt and pepper to taste

Heat the oil in the fry pan on medium high heat until it’s shimmering. Season Pork chops with salt and pepper. Sear the chops in the pan until golden brown, about 4-5 minutes on each side. Remove the pork chops to a plate and set aside. Add butter to the pan, then apples and thyme and sauté until lightly browned, about 4-5 minutes. Remove the apples to the plate with the pork chops.

Make the pan sauce: Add white wine to the pan and stir to deglaze the browned bits. Add the chicken stock and bring to a simmer. Whisk in mustard and creme fraiche until smooth. Season with apple cider vinegar and additional salt and pepper to taste if desired.

Serve the pork chops and apples with the mustard sauce.