Inspiring you to liveEVERY daylike Sunday.

Ingredients

• 2 tablespoons olive oil
• 4 medium boneless center-cut pork chops (about 1-inch thick, 1 3/4 pounds total)
• Kosher salt
• Freshly ground black pepper
• 1/2 cup diced yellow onion
• 1 teaspoon fresh thyme leaves
• 1/4 cup dry white wine
• 3/4 cup unfiltered apple juice or apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons Dijon mustard
• 3 tablespoons heavy cream

Instructions

1. 1Arrange a rack in the middle of the oven and heat to 400°F.
2. 2Heat 2 tablespoons olive oil in a large cast iron skillet or oven-safe frying pan over medium-high heat until very hot and almost smoking. Meanwhile, pat 4 medium boneless center-cut pork chops dry with paper towels. Generously season all over with salt and pepper. Add the pork to the pan and sear undisturbed until golden-brown on the bottom, 4 to 5 minutes. Transfer to a large plate.
3. 3Reduce the heat to medium, add 1/2 cup diced yellow onion and 1 teaspoon fresh thyme leaves, season with salt, and cook, stirring occasionally, until tender, about 4 minutes.
4. 4Add 1/4 cup dry white wine, scrape up any browned bits at the bottom of the pan with a wooden spoon, and cook until almost evaporated, 3 to 4 minutes. Stir in 3/4 cup unfiltered apple juice or apple cider and 2 tablespoons whole-grain Dijon mustard and bring to a simmer. Return the pork browned-side up, and add any juices accumulated on the plate to the pan.
5. 5Roast until the pork registers 145°F on an instant-read thermometer inserted into the thickest part of each chop, 6 to 12 minutes depending on the thickness of the chops. Transfer the pork chops to serving plates.
6. 6Place the pan over medium-high heat, whisk 2 tablespoons Dijon mustard into the sauce, and simmer until reduced slightly, about 2 minutes. Remove from the heat and whisk in 3 tablespoons heavy cream. Taste and season the sauce with salt and pepper as needed. Serve the sauce with the pork chops.