This comforting classic brings together the savory richness of pan-seared pork chops with the bright, natural sweetness of fresh apples. The gravy is built from a base of sautéed onions and beef stock, thickened with flour and brightened with apple juice, creating a balanced sauce that cuts through the meat’s richness. The green apples add a crucial tartness and slight crunch that holds up beautifully during the slow simmer. This dish is perfect for a cozy weeknight dinner or a simple Sunday supper. It’s rustic, hearty, and feels like a warm hug in a bowl, especially when served alongside mashed potatoes or crusty bread to soak up every drop of the delicious gravy.
Pork chops with apple gravy
Description
This comforting classic brings together the savory richness of pan-seared pork chops with the bright, natural sweetness of fresh apples. The gravy is built from a base of sautéed onions and beef stock, thickened with flour and brightened with apple juice, creating a balanced sauce that cuts through the meat's richness. The green apples add a crucial tartness and slight crunch that holds up beautifully during the slow simmer. This dish is perfect for a cozy weeknight dinner or a simple Sunday supper. It’s rustic, hearty, and feels like a warm hug in a bowl, especially when served alongside mashed potatoes or crusty bread to soak up every drop of the delicious gravy.Ingredients
Directions
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Heat the butter and oil in a large skillet over medium-high heat.
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Add the sliced onion and cook until transparent and softened, then remove from the pan and set aside.
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Add the pork chops to the hot pan and cook until browned on both sides. Remove the chops from the pan and set aside.
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Reduce heat to medium. Add the flour to the remaining fat in the pan and cook for 1 minute, stirring constantly to create a roux.
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Crumble the beef stock cube into the pan and add the apple juice. Stir well until the stock dissolves and the mixture boils.
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Continue stirring until the sauce thickens slightly. Reduce the heat to low.
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Return the pork chops and the cooked onions to the pan.
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Place the thick apple slices over the chops.
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Cover the pan and simmer gently for 15-20 minutes, or until the pork chops are tender and cooked through.
Note
Storage: This dish freezes well. Allow to cool completely before transferring to an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
Substitutions: You can use pork loin medallions or bone-in chops. If using bone-in chops, increase the cooking time by 5-10 minutes. Any variety of apple can be used, but tart varieties like Granny Smith hold their shape better.
Variations: Add a splash of cider vinegar or a teaspoon of Dijon mustard to the gravy for extra tanginess.
