Step 1

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

Step 2

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

Step 3

Add pork chops and cook for about 3 minutes per side

Step 4

Remove from the pan and loosely cover with foil

Step 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)

Step 6

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

Step 7

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

Step 8

Add chicken stock, heavy cream, and Dijon mustard

Step 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)

Step 10

Taste and add more salt and/or pepper as needed

Step 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

Step 12

Serve with a French baguette