3granny smith applescored and cut into ¼ inch slices
1fennel bulbtrimmed and cut into ¼ inch slices
Pre heat the oven to 400 degrees. Scatter vegetables onto a sided sheet pan and drizzle with the oil. Season with salt and pepper and toss to coat the vegetables. Place the sheet pan in the oven. Roast for 15 minutes and then stir the vegetables and continue roasting for another 10 - 15 minutes.
Meanwhile, blot the pork dry. Add the oil to a cast iron or other oven safe skillet and heat over medium high heat. When the oil is just shimmering add the pork. Season with salt and pepper. Sear on one side and then flip the chops. Sear on the other side. Place skillet in the oven to finish cooking the chops. Cook for another 10 - 15 minutes or until the internal temperature reaches 145 degrees. Remove pan from oven and transfer chops to a plate. Add the bourbon (if using) to the skillet. Place the skillet over medium high heat and cook, scraping up the browned bits. Add the apple cider and cook for 5 minutes until the cider is slightly reduced. Stir in the dijon mustard. Cook until incorporated. Turn off the heat and add the butter - stir until the butter is melted. Divide the vegetables among 4 plates. Top each with a pork chop and divide the sauce between the chops and serve.