Sprinkle both sides of the pork with salt and pepper.
Heat a cast iron pan over medium heat (approximately 1 min) add olive oil and heat for about 30 seconds. Add pork chops and cook 2½ minutes per side. The pork chops should be golden brown color. Remove from pan and set aside.
Add the apples and onion to the pan, cook for 4-5 minutes stirring occasionally until browned. Remove from pan and set aside.
Add the broth to pan and cook 2 minutes, stirring to loosen browned pits. Whisk in the cream and mustard, stirring constantly 1-2 minutes or until bubbly.
Remove the skillet from the heat and stir in the bourbon. Add the pork, turn to coat, top with apples, onion and thyme.
Bake for 10 minutes or just until liquid is beginning to bubble. Rest for 5 minutes and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/winepw-apple-of-my-eye-pork-chops/