Directions

1. Pre-heat the oven to 400°F. Let the chops rest at room temp while you are heating the oven. Coat your frying pan with oil and spread the oil with a paper towel so it's evenly distributed.
2. Heat the pan for about 3-5 minutes on medium heat, to the point right before it starts smoking. Meanwhile, season chops generously with salt and pepper. Once the pan is piping hot, add chops in and do not move for at least 4-5 minutes so a nice brown crust can form. Flip the chops and cook for an additional 3 minutes. Remove chops from pan and set aside.
3. Keep cast iron on low-medium heat. In a small bowl, whisk chicken broth, brown sugar, and Dijon mustard. Deglaze pan with chicken broth mixture, scraping up any tasty bits.
4. Toss in sliced apples and onion, add fresh herbs and then simmer for 5 minutes. Slide pork chops back into pan in between the apples and cook an additional 2 minutes, or until chops reach an internal temperature of 145°F.
5. Garnish with fresh rosemary and serve with mashed potatoes! Enjoy!