2Granny Smith apples, cut into 1/2-inch-thick wedges
1mediumyellow onion, thinly sliced(root end intact)
8smallfresh thyme sprigs
Serving Size: 1 (218) g
Servings Per Recipe:4
Calories from Fat 266 g76 %
Total Fat 29.6 g45 %
Saturated Fat 14.7 g73 %
Cholesterol 81.5 mg 27 %
Sodium 844.1 mg 35 %
Total Carbohydrate15.6 g 5 %
Dietary Fiber 2.1 g8 %
Sugars 9.6 g38 %
Protein 2.9 g 5 %
Preheat oven to 450°. Sprinkle pork with salt and pepper. Cook in hot oil in a 12-inch cast-iron skillet over medium heat 5 to 6 minutes on each side or until golden brown. Remove from skillet.
Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.
Add broth to skillet, and cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Whisk together cream and mustard; add to skillet, and cook, stirring constantly, 1 to 2 minutes or until bubbly.
Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
Bake at 450° for 10 minutes or until liquid is just beginning to bubble. Let stand in skillet 5 minutes before serving.