Côte de Porc Normande (Pork Chop with Apples and Cream)

• 2 pieces Bone-in pork chops, about 2.5 cm thick
• ½ tsp Black pepper
• 30 g Unsalted butter
• 1 medium Shallot
• 2 medium Apple, firm, tart-sweet
• 4 sprigs Fresh thyme
• 200 ml Cider, dry
• 150 ml Double cream
• 2 tsp Dijon mustard

1. Pat the pork chops dry and season both sides with the black pepper. Peel and core the apples, then cut into thick wedges. Finely chop the shallot.
2. Heat half the unsalted butter in a large frying pan over medium-high heat. Add the pork chops and sear for 3 to 4 minutes per side until deeply golden, then transfer to a plate. Keep the pan on the heat.
3. Add the remaining butter to the pan, then add the shallot and cook for 1 to 2 minutes until softened. Add the apples and thyme and cook for 4 to 5 minutes, turning, until the apples are lightly golden and starting to soften. If the pan looks dry, lower the heat slightly so the shallot does not catch.
4. Pour in the cider and bring to a lively simmer, scraping up any browned bits. Simmer for 3 to 4 minutes until reduced by about half. Stir in the double cream and return to a gentle simmer.
5. Stir in the Dijon mustard, then nestle the pork chops back into the pan along with any resting juices. Simmer gently for 3 to 5 minutes until the pork is cooked through and the sauce lightly coats the back of a spoon. Remove the thyme sprigs, spoon the apples and sauce over the pork, and serve.

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