Instructions

1. 1

   Pat pork chop dry, season with salt, pepper, and your favorite spice

2. 2

   In a large frying pan, wait for the oil to get really hot

3. 3

   Add pork chops and cook for about 3 minutes per side

4. 4

   Remove from the pan and loosely cover with foil

5. 5

   Do a quick temperature check or cut into one chop (the temperature should be less than 145°F and/or the inside of the chop should be still a little pink)

6. 6

   In the same pan, heat the butter until bubbly, then add apples, onions, garlic, sage, and rosemary

7. 7

   Cook for about 4 minutes while stirring and occasionally turning the apple pieces.

8. 8

   Add chicken stock, heavy cream, and Dijon mustard

9. 9

   Reduce heat and let simmer until the sauce starts to thicken, about 10 minutes (if the sauce reduces too quickly, add some more chicken stock or water; if it won’t thicken, add some apple sauce)

10. 10

    Taste and add more salt and/or pepper as needed

11. 11

    Add pork chops back into the pan and baste with the sauce for about 5 minutes or until the internal temperature reads 145°F

12. 12

    Serve with a French baguette