Pork Chop with Cider Gravy, Sautéed Apple and Onion
• 8 – 4 oz boneless pork chops
• Salt and pepper
• 1 tablespoon Olive Oil
• 1 small onion, thinly sliced
• 1 yellow apple, thinly sliced
• 2 to 3 sprigs of fresh thyme, leaves finely chopped
• 1/2 lemon
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup cloudy apple cider
• 1/2 cup chicken stock
Season the chops with salt and pepper. Heat 1/2 tablespoon of the olive oil in a medium skillet over medium-high heat. Cook the chops until golden and cook through. Remove the cooked chops to a plate and cover to keep warm. Add the remaining oil and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chops.
Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
Serve the chops covered with apples and onions, the gravy poured down over the top.
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