Pork Chops with Apples

1” pork chops

Salt & Pepper

1 T. olive oil

1 or 2 onions, thinly sliced

1 Gala apple, thinly sliced

2-3 sprigs fresh thyme

½ lemon

1 T. butter

1 T. flour

½ cup apple cider

½ cup chicken stock

Corn Muffins or Stuffing

Directions:  Season the chops with salt and pepper.  Heat ½ T. olive oil in a skillet over medium-high heat.  Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop.  Remove the cooked chop to a plate and cover to keep warm.

Add remaining olive oil, onions, and apples to skillet.  Season with salt, pepper, and thyme and cook until tender, 5 to 6 minutes, stirring occasionally.  Douse with juice of the lemon and remove to plate with the chop.

Add butter to the skillet.  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 chop covered with apples and onions, the gravy poured down over the top with muffin or stuffing alongside.

Comment:  Very good.  If serving lots of chops, easy to double the rest of the ingredients to have enough onions/apples and gravy.