The dish sounds like something you can find in the menu of some fancy restaurants. By deglazing the pan with a combination of chicken stock, cream and a little bit of whisky… everyone can turn those pan drippings into a fantastic sauce, no culinary school degree required!
- 2 bone-in pork chops (1 1/4 inches thick)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 apples and onions, cut into wedges
- 1/3 cup chicken broth
- 1 cup whipping cream
- 1/2 cup Dijon mustard
- 2 tablespoons whisky
- 8 small fresh thyme sprigs
1. Preheat oven to 240°C. Sprinkle pork with salt and pepper. Cook in hot oil in a cast-iron skillet over medium heat for 5 to 6 minutes on each side until golden brown. Remove from skillet.
2. Add apples and onion to skillet; cook until browned. Remove from skillet
3. Add broth to skillet, stir to loosen browned bits from bottom of skillet, cook for 1 to 2 minutes.
4. Whisk together cream and mustard; add to skillet, cook and stir constantly, cook for 2 minutes or until bubbly.
5. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
6. Bake at 240°C for 15 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.