4 bone-in pork rib chops, about 1 inch thick
1 tsp salt
1/2 tsp pepper
2 tsps olive oil
2 Granny Smith apples, cut into 1/2-inch-thick wedges
1 medium-size yellow onion, thin slice
1/3 c chicken broth
1 c coconut cream
1/4 c Dijon mustard
2 tbsp bourbon
Fresh thyme sprigs
1. 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.
2. Add apples and onion to skillet; cook, stirring occasionally, 4 to 5 minutes or until browned. Remove from skillet.
3. Add broth to skillet, and cook 1 to 2 minutes, scraping the bottom of the skillet with a wooden spoon. Whisk together coconut cream and mustard in a separate container; add to skillet, and cook, stirring constantly, 1 to 2 minutes.
4. Remove skillet from heat, and stir in bourbon. Add pork, turning to coat, and top with apples, onions, and thyme.
5. Bake at 450° for 10 minutes or until liquid is just beginning to bubble. The pork should be cooked to about 145 degrees. Let stand in skillet 5 minutes before serving.