Directions
Step 1
Place a rack within the middle of the oven and preheat to 400°F. Pat the pork chop dry with paper towels, then season generously with kosher salt and freshly floor black pepper.
Step 2
In a big skillet over medium-high warmth, soften 1 Tbsp. butter. When it begins to foam, add the pork chop to 1 facet of the pan and the apples to the opposite. Prepare dinner, turning the chop as soon as and stirring the apples sometimes, till the pork is evenly browned, 6–8 minutes per facet, and the apples are golden, 6–8 minutes whole.
Step 3
Switch the apples and pork to a foil-lined baking sheet as they’re prepared, and bake till the apples are smooth and the pork is cooked to your liking, 10–quarter-hour for medium-well (155°F).
Step 4
In the meantime, return the skillet to medium warmth; add 2 Tbsp. butter, the onion, and thyme. Season frivolously with salt and prepare dinner, stirring sometimes, till the onion is smooth and starting to brown, 6–8 minutes. Stir within the all-purpose flour adopted by the hen inventory and mustard, carry to a boil, and prepare dinner till the gravy thickens, 2–4 minutes. Serve the pork chop scorching, with the gravy and apples.
