Somerset Pork with Cream and Apples

Preheat oven to 375°F (190°C). (5 minutes)

In a large, heavy oven-proof skillet (cast iron is ideal) over medium-high heat, melt 2 tablespoons of butter. Sear the pork chops on both sides until golden brown, about 3-4 minutes per side. Transfer the seared pork chops to a 2-quart casserole dish with a lid. Sprinkle evenly with chopped fresh thyme. (10 minutes)

Melt the remaining butter (2 tablespoons + 2 teaspoons) in the same skillet. Add the sliced onion and crushed garlic; cook until softened and translucent, about 5-7 minutes. Transfer the onion mixture to the casserole dish, arranging it around the pork chops. (10 minutes)

In the same skillet, fry the apple rings for about 30 seconds to 1 minute on each side, just enough to give them a light golden color. Remove the apple rings from the skillet and arrange them over the pork chops and onions in the casserole dish. Sprinkle evenly with granulated sugar. (8 minutes)

Discard any excess fat from the skillet. Pour the dry hard cider into the skillet and stir, scraping up any flavorful bits from the bottom of the pan. Bring the cider to a simmer. (5 minutes)

Pour the simmering cider over the pork chops and apples in the casserole dish. Season generously with sea salt and freshly ground black pepper to taste. (2 minutes)

Cover the casserole dish with the lid and bake in the preheated oven until the pork chops are no longer pink in the center and the apples are tender, about 30 to 40 minutes. An instant-read thermometer inserted into the center of a pork chop should read at least 145°F (63°C). (40 minutes)

Remove the casserole dish from the oven. Transfer the pork chops and apples to a serving platter, arranging them attractively. (2 minutes)

Stir the heavy cream into the juices remaining in the skillet. Spoon the creamy sauce generously over the pork chops and apples on the serving platter. Serve immediately. (2 minutes)