Pork Chops and Apples in Mustard Sauce

From the Fanny Farmer Cookbook

2 lbs. green apples, peeled, cored, sliced thin
Salt to taste
Freshly ground pepper to taste
4 thick pork loin chops - trimmed of fat
1 Tb butter or oil
1/4 c chicken broth
1 c heavy cream
1/3 c Dijon mustard

1.Preheat oven to 400 F. Spread apples over baking dish. Remove after baking 15 mins. Set aside.
2.Salt and Pepper the pork chops.
3.Melt the butter in a skillet. Slowly brown the pork chops on each side. Remove and place over the apples.
4. Heat skillet over medium heat. Add the broth. Scrape bottom loosening bits and juices from the pork chops. Continue to stir, letting mixture boil for a minute.
5. Put the cream and mustard in a bowl and whisk until smooth. Add to skillet with broth mixture. Bring just to a boil, stirring to blend.
6. Pour over chops. Cover and bake 20 mins.