Preheat oven to 400º.  Spread apples in a lightly buttered baking dish (one large enough to hold the chops in one layer) and bake for 15 minutes.

Mix the cream and mustard in a small bowl or measuring cup.  Salt and pepper to taste and set aside.

While apples are baking, lightly salt the pork chops.  Melt butter in a large skillet over medium heat.  Add the chops and cook until nicely browned, about 5 minutes a side.

Arrange the chops over the apples.  Add the wine to the skillet and deglaze the pan, scraping up any browned bits.  Boil until wine is reduced by half and then dribble it over the chops.  (I eyeball the wine, just pouring it out of the bottle, I probably use a little more than ¼ cup.)

Pour the cream and mustard mixture over the chops and apples.  Shake the dish gently so the cream penetrates the apples.  Be careful, the baking dish will be hot!

Bake 20 minutes longer to finish cooking the chops.  I usually then turn off the oven and let the chops stay in another 20 minutes.

Let rest for 5 minutes or so.  Serve chops and apples over orzo pasta.