“Summer is a promissory note signed in June, its long days spent and gone before you know it, and due to be repaid next January.” ~ Hal Borland

I’m over January. It’s my least favorite month of the year.

I’m sure most would agree with me on that.

It’s cold, there is the big let down after Christmas, college football is over, etc. There’s just not a whole lot to get excited about…..

On the other hand, I’m glad the down time has gotten me back in the kitchen!

Skillet Pork Chops with Apples and Onions

(adapted from Southern Living)

  • 4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 Granny Smith apples, cut into 1/2-inch-thick wedges
  • 1 medium-size yellow onion, thinly sliced (root end intact)
  • 1/3 cup chicken broth
  • 1 cup whipping cream
  • 1/4 cup Dijon mustard
  • 2 tablespoons bourbon
  • 8 small fresh thyme sprigs

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.

Add apples and onion to skillet; cook, stirring occasionally, 8-9 minutes or until browned. Remove from skillet.

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, 3-4 minutes or until bubbly.

Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
Bake at 450° for 15-17 minutes. Let stand in skillet 5 minutes before serving.

photophonto-abp

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