Instructions: Preheat oven to 400F. Spread the apples over the bottom of a buttered baking dish and bake for 10-12 minutes. Remove from oven and set aside. Season pork chops with salt and pepper. Melt the butter in the wok, add pork chops and slowly brown on both sides.

Remove chops. Heat the wok over medium heat. Add the chicken stock (or water) and scrape the bottom, loosening and mixing the bits and juices remaining from the pork chops. Let the liquid boil for 1 minute. Put the cream and mustard in a small bowl and whisk until smooth. Add to the wok with the broth and bring to a boil, stirring to blend. Add apples to the sauce, heat for 1 minute.

On a serving plate, arrange sauce on bottom, place the pork chop on top. Serve with rice.

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