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.