A final apple inspired recipe from our little trip to the mountains for apple picking a few weekends ago. This recipe was great, it was a Rachael Ray recipe so it was quick and easy, annnnd we were able to use the apple cider we made earlier in the day to make the gravy to top the pork chops with! Im not even lying when I say this tasted like fall! It was top notch, I definitely recommend it, and its honestly easy enough to be a quick week night meal. We served ours with mashed sweet potatoes, which just added to the level of deliciousness!
- Salt and pepper
- 4 bone-in pork chops, 1-inch thick
- 2 tablespoons extra-virgin olive oil
- 2 large onions, yellow or red, thinly sliced
- 2 Gala or Golden Delicious apples, thinly sliced
- 2 tablespoons finely chopped fresh thyme leaves
- 1 lemon
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup apple cider
- 2 cups chicken stock
Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm.
Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.
Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute
then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.
Serve chop covered with apples and onions, gravy poured down over top.