1. Position a rack in the center of the oven and heat the oven to 425 degrees F. Line a large rimmed baking sheet with aluminum foil. Season the chops with salt and pepper. 2. Melt the butter in a 12-inch skillet over medium-high heat. Cook the chops until nicely browned (2 minutes per side). Transfer to the baking sheet and roast until no longer pink near the bone (about 8 minutes). 3. While the chops are roasting, lower the heat of the skillet to medium and add the apple, shallot and thyme to the skillet and cook, stirring often, until beginning to brown and soften (about 2 minutes). 4. Add the cider, scraping any bits off the bottom of the pan, and cook until reduced by half (about 2 minutes). Add the broth and mustard and continue to cook until slightly reduced (about 2 minutes). Remove from the heat and season to taste with salt and pepper. Serve the sauce over the chops. ---------------------------------------------------------------------------
Nutrition
Ingredients
