Pork Chops in Creamy Cider Sauce

Drizzle lemon juice over the sliced apple wedges and toss to coat. Set aside.

Position a rack in the middle of the oven and preheat to 400°F / 200°C. Place a large cast iron skillet or oven-proof skillet in the oven to preheat.

Pat the pork chops dry with paper towels. Rub both sides with 1 tablespoon olive oil, and sprinkle with salt and pepper and bring to room temperature.

Carefully, remove the hot skillet from the oven using oven mitts and set it over medium-high heat on the stove top. Sear the pork chops: Lay the pork chops in the hot skillet and sear the undersides of the chops until golden, about 3 minutes. Using tongs flip the pork chops over and transfer the skillet to the oven.

Roast until the pork chops in the preheated oven until they are cooked through and register 140°F to 145°F / 60ºC to 63ºC in the thickest part of the chop, with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.

Transfer the cooked pork chops to a plate and tent loosely with foil and let the chops rest for at least 5 minutes before serving.

Meanwhile, heat the remaining olive oil in a skillet and saute the onions until soft and translucent. Add the apple slices and saute for 1 to 2 minutes, or until golden brown. Deglaze the skillet with the apple cider. Add the cream and thyme and bring to a gentle boil. In a small bowl, combine the cornstarch and water, mixing until smooth. Add the cornstarch to the cider mixture, and simmer for 2 to 3 minutes, until creamy. Add the chopped parsley and season to taste with salt and pepper.