Pork Chops and Apples in Mustard Sauce

2 pounds green apples, peeled, cored, and sliced thin
Salt and freshly ground pepper to taste
4 thick pork loin chops, trimmed of excess fat
1 Tbsn. butter or oil
1/4 C. chicken broth
1 C. heavy cream
1/3 C. dijon mustard

Preheat the oven to 400. Spread the apples over the bottom and bake for 15 minutes. Remove from the oven and set aside. Salt and pepper the pork chops. Melt the butter in a skillet and slowly brown the pork chops on each side. Remove the pork chops and place them over the apples. Heat the skillet over medium heat, add the broth, and scrape the bottom, loosening and mixing the bits and joices remaining from the pork chops. Continue to stir, letting the mixture boil for a minute. Put the cream and mustard in a small bowl and whisk until smooth. Add to the skillet with the broth mixture and bring just to a boil, stirring to blend. Pour over the top of the pork chops. Cover and bake 20 minutes.