Cider Pork Chops with Sauteed Apples

You may realize that this recipe was originally called "Cider Brined..." Well I made it over the weekend and really could not tell any difference in flavor from the brine. I actually just adds extra time and steps so I changed it up a bit. You still sear the pork chops and then make a sauce out of apple cider, mustard, and a few other things...drizzle that over the pork chops with the sautéed apples. I served mine with Pepper Jack Grits (bc I needed to get rid of the cheese) but stuffing, roasted sweet potatoes, or rice would all be tasty too. This recipe served 6 (1 chop per person) and cost about

Ingredients
3/4 cups apple cider
6 bone in pork chops, each 3/4 to 1 in. thick
3 tablespoon butter
3/4 Cup chicken stock
2 tablespoon whole grain mustard
1 Cup Sour cream
1/2 teaspoon pepper
3 Apples, granny smith
2 Tbsps light brown sugar
1 Tsp apple cider vinegar

Directions
Melt 2 tbsp. butter in a large frying pan over medium high heat. Add pork chops (you may need to do this in 2 batches) and cook for 3 to 5 minutes, or until well browned. Flip chops and cook another 3 to 4 minutes, until fully cooked. Place on an oven proof plate and put in a 200 degree oven to keep warm.
3. Meanwhile, pour 3/4 cup cider into the hot frying pan, scraping pan with a wooden spoon to dislodge browned bits. Add the chicken stock, turn the heat to high, and boil until liquid is reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and stir in remaining 1 tbsp. butter and the mustard. When sauce is no longer bubbling, stir in sour cream. Season with remaining 1/2 tsp. salt and the pepper. Remove the pork from oven and spoon a generous amount of sauce over each chop. Serve topped with sauteed apples.
Sauté apples in saucepan with 2 T butter, 1 T brown sugar, 1T apple cider vinegar, and pinch of salt. Cook until tender.