• Preheat the oven to 350 degrees
• Remove pork chops from packaging, pat dry with a paper towel season with salt and pepper, then let sit at room temperature for 15-20 minutes. Meanwhile, prep the apples, sliced onion (use mandoline if you have) and mince garlic.
• Heat oil in a large skillet over high heat. Dredge all sides of pork chops in flour. When oil shimmers, the pan is hot enough for a good sear. Working in batches, so as not to overcrowd the pan, sear pork chops for 3 minutes on each side. You should have a golden brown sear. Place all seared pork chops on a baking sheet and set aside.
• Melt 2 tbsp of butter. Add apple wedges to the skillet in a single layer and cook until lightly browned, about 2 minutes. Flip apples over and brown the other side. Remove apples to a plate. Sauté onions until translucent and add to plate with apples.
• At this time, begin baking the pork chops in a preheated oven. Cook time will depend on the thickness of pork chops, but approximately 8-10 minutes, or until an instant-read thermometer reads 145 degrees.

Make Cider Sherry Pan Sauce

• While pork is in oven make the sauce. Reduce heat to medium and melt 2 tbsp butter. Add onions and sauté until translucent. Add flour and whisk together with the butter and onions. Next, add minced garlic and sauté 30 seconds. Pour sherry wine into the pan, whisking constantly to incorporate without any lumps. Now gradually add the apple cider and continue whisking as sauce simmers and thickens.
• Add Dijon and heavy cream, whisk again. Add reserved apples. Let sauce simmer for 5 minutes. If sauce is too thick to your liking, add a bit of water. Sauce should be thick enough to coat the back of a spoon. Adjust salt to taste.
• Remove from heat at reurn pork to pan to coat with sauce.