Pork Chops with Apples and Onions

• 4 Bone-in Pork Chops 
• 2 cups bone broth or stock 
• 1 ½ tbs dijon mustard 
• 3 medium sized apples, thinly sliced (or 2 large, we used granny smith) 
• 1 yellow onion 
• 2 tbls rosemary (we used 2 large sprigs and kept them whole) 
• 2 tbls kosher salt 
• Olive oil

Brine: 

• ⅓ c salt 
• 5 c water 
• 2 bay leaves 
• 1 tbs sugar 

Combine 3 cups of water, the salt, bay leaves, and sugar in a pan and bring to a simmer. Add 2 cups of cold water to bring mixture to room temperature. Pour room temp water mixture in a bowl and place pork chops in, submerging completely. Brine the pork chops for 30 mins (up to overnight in the fridge). 

Drain the pork chops and pat dry. Heat a large dutch oven, cast iron skillet, or thick bottomed pan to medium/high and drizzle enough olive oil to cover to bottom of the pan well. Place 2 or 3 pork chops in the pan to sear each side- about 5 minutes per side. Do not crowd the pan or your chops will not cook well. It is important that you cook them for at least 5 minutes on each side so they have time to begin to cook through. You will want a nice crip sear on each side. 

Set pork chops aside. In the same pan or cast iron, add a little more olive oil and your thinly slices apples and onions. Scrape up any caramelized bits.  Transfer apples and onions to bowl on the side. Add chops back to pan. Mix chicken broth, mustard, and salt and pour in pan. Bring up to a simmer and cook for 5 minutes, scraping any more caramelized bits from the bottom of the pan. Add apples, onions, and rosemary back to pan and let cook until most of the liquid has reduced. 

Let rest for 5 - 10 minutes before serving.