Skillet Pork Chops with Apples & Onions

4 (6- to 8-oz.) bone-in pork rib chops (1 to 1 1/4 inches thick)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 red Cooking Apples such as Braeburn, cut into ½ inch wedges

1 medium-size yellow onion, sliced into ½” wedges

1/3 cup chicken broth

1 cup whipping cream

1/4 cup Dijon mustard

2 tablespoons bourbon or stock

8 small fresh thyme sprigs

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.