Instructions
Step 1
Position a rack in the center of the oven and preheat to 400°F. Pat the pork chop dry with paper towels, then season generously with kosher salt and freshly ground black pepper.
Step 2
In a large skillet over medium-high heat, melt 1 Tbsp. butter. When it begins to foam, add the pork chop to one side of the pan and the apples to the other. Cook, turning the chop once and stirring the apples occasionally, until the pork is evenly browned, 6–8 minutes per side, and the apples are golden, 6–8 minutes total.
Step 3
Transfer the apples and pork to a foil-lined baking sheet as they’re ready, and bake until the apples are soft and the pork is cooked to your liking, 10–15 minutes for medium-well (155°F).
Step 4
Meanwhile, return the skillet to medium heat; add 2 Tbsp. butter, the onion, and thyme. Season lightly with salt and cook, stirring occasionally, until the onion is soft and beginning to brown, 6–8 minutes. Stir in the all-purpose flour followed by the chicken stock and mustard, bring to a boil, and cook until the gravy thickens, 2–4 minutes. Serve the pork chop hot, with the gravy and apples.