Apple Dijon Pork Chops
- 2 thick cut pork chops butterflied, or 4 thin cut pork chops
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- ½ cup diced onion
- 1 teaspoon fresh thyme leaves
- ¼ cup chicken broth or white wine
- ½ cup apple juice or cider
- 3 tablespoons dijon mustard
- 3 tablespoons heavy cream or coconut milk
Season the pork chops with salt and pepper. Heat a stainless steel pan over medium high heat until hot.
Add the oil to the pan once it’s hot, and place the pork chops in the pan. Let them cook for 1-2 minutes, then turn and cook another 2 minutes on the other side. Remove from the pan, and set aside to finish cooking later.
Turn the heat to medium and add the onions to the pan. Cook for 2-3 minutes, stirring so that the onions pick up the pork chop drippings. Stir in the thyme leaves.
Turn the heat back to medium high, then pour in the chicken broth. Stir, and let it come to a boil and reduce for 2-3 minutes.
Pour in the apple juice, bring to a boil, and let the sauce reduce further for 5-8 minutes. Stir in the dijon mustard and cream/coconut milk.
Place the pork chops back in the pan, lower the heat to medium low, and let the sauce simmer and finish cooking the pork chops until they are tender and no longer pink inside. Adjust the seasoning with salt and pepper as needed.