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Preheat oven to 375 degrees.
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1.
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If your apple is small, use two.
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Slice apple, leave the skin on.
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2.
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Thinly slice onion and mince 1 teaspoon of fresh rosemary (from 1 sprig).
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3.
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Heat a fry pan on medium heat, melting 3 tablespoons of the butter in the pan.
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4.
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Put flour on a plate or in a bowl to dredge you chops in.
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Add salt and pepper to taste to the flour.
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Completely dredge pork chops in flour so all sides are covered.
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Put a sprig of fresh rosemary on each chop, place rosemary down in the pan.
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5.
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Cook 3-4 minutes on each side, remove and place on a cookie sheet to finish cooking chops in the oven for 15-20 minutes.
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6.
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While chops are baking in oven, add the remaining 1 tablespoon of butter to the pan.
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Let melt, add onions and apple slices.
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7.
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Sprinkle the sugar over apples and onions, salt and pepper to taste, let cook until starting to brown and caramelize.
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Stir minimally, as to not break up the apples.
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8.
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When starting to brown, add broth or wine (your choice) and Dijon mustard.
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Give a light whisk to incorporate ingredients, TASTE, add salt and pepper if it needs it.
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9.
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Take off heat, add chopped fresh rosemary.
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You can spoon this on top of your pork chop, or you can place the pork chop on top of the sauce, or beside ... what ever you like.
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Enjoy!
