Pork Chop With Cider Gravy, Sauteed Apples, And Onions
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1
Salt1
Gala1
Lemon1 tbsp
Butter1 tbsp
All-Purpose Flour1 cup
Apple Cider (cloudy)1 cup
Chicken StockDirections:
1
Season the chop with salt and pepper
2
Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat
3
Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop
4
Remove the cooked chop to a plate and cover to keep warm
5
Add the remaining EVOO and the onions and apples
6
Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally
7
Douse with juice of the 1/2 lemon and remove to the plate with the chop
8
Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour
9
Cook for 1 minute, stirring, then whisk in the cider and stock
10
Season the gravy with salt and pepper
11
Cook over medium-low heat for 3 to 4 minutes to thicken
12
Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside