Step 1

Dice the onion. Peel and mince the garlic. Chop the parsley. Cut the lemon in half (half for apples, half for the sauce).

Step 2

Peel and dice the apples. Squeeze half of the zested lemon over and toss to coat the apples. NOTE: The lemon will help prevent oxidation, but do not do this step more than 30 minutes before cooking as the apple may start to turn brown. A little brown is okay since they will be cooked.

Step 3

Season the pork chops liberally with salt and pepper.

Step 4

Preheat a large skillet or frying pan on medium-high heat. Add the Olive Oil to the skillet to coat and then add the pork chops to sear. Leave cooking without moving for 2-3 minutes (if your chops are thicker than 1/2 inch, add another minute per 1/4 inch). When they easily lift, flip the chops over to sear the other side for another 2 minutes (adding another 1 minute per additional 1/4 inch of thickness). Transfer the pork to a plate.

Step 5

Using the same pan, reduce the heat to medium-low. Add the butter, onions and the minced garlic. Stir and cook for 4-5 minutes until the onions are starting to soften and getting translucent.

Step 6

While the onions are cooking, make the cornstarch slurry by adding the cornstarch to the cold milk in a small mixing bowl.  Stir to dissolve and set aside.

Step 7

Add the apples, and the thyme to the softened onions and garlic and stir to combine. Cook for 1 minute. Then add the broth, dijon, 1 teaspoon lemon juice from half the lemon and cider to the pan and scrape up all of the browned bits (fond) from the bottom.

Step 8

Now stir in the cornstarch slurry and the heavy cream. The sauce will start to thicken quite quickly. Add the pork chops and any juices on the plate to the sauce and scoop the sauce on top of the pork. Cook so everything melds together just for 2-3 minutes. Taste for seasoning and add salt, pepper, or even another squeeze of lemon juice. Serve and garnish with the parsley.