Instructions

For the Sauce:

1. To a large skillet on medium heat add oil, onions, apples, salt and pepper.
2. Sauté 10 minutes or until vegetables are tender.
3. Add the apple cider, chicken stock, beef stock, apple butter, Dijon mustard, salt and pepper.
4. Bring sauce to a boil and simmer 10 minutes.
5. In a medium jar add the 4 tablespoons flour and water.
6. Shake until well combined.
7. Add to the simmering sauce.
8. Whisk until creamy.
9. Pour sauce into a heat resistant bowl.

For the Pork Chops:

1. Preheat oven to 300 degrees.
2. Sprinkle salt and pepper on pork chops and set aside.
3. In a wide mouth bowl combine the 2/3 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Stir together and set aside.
5. In a wide mouth bowl combine the mustard, apple butter, 1/4 teaspoon salt and 1/8 teaspoon pepper.
6. Stir together and set aside.
7. In a clean skillet heat 1 tablespoon olive oil.
8. Using your hand slather the pork chops one at a time with the mustard mixture and dip in flour.
9. Place in heated oil. (I cooked mine in 2 batches of 4)
10. Cook pork chops 7 minutes on each side.
11. Place cooked pork chops in a oven safe baking dish and cover with foil.
12. Repeat for remaining 4 pork chops.
13. When all the pork chops have been cooked and are in the oven staying warm add your sauce to the same pan the chops were cooked in (DO NOT CLEAN FIRST).
14. Using a wooden spoon scrap up all the pieces that stuck to the pan.
15. Heat sauce until lightly boiling.
16. Spoon half of the sauce onto a platter, place chops on top.
17. Spoon the rest of the sauce on top of the chops.
18.