Pork chops with apple gravy
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.
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
- 4 pork chops (medium medallions)
- 1 oz butter
- 2 Tbs oil
- 1 onion, peeled and sliced
- 1 Tbs flour
- 1 beef stock cube
- 1 cup apple juice
- 1 large green apple, peeled and sliced thickly
Directions
- 1 Heat the butter and oil in a large skillet over medium-high heat.
- 2
Add the sliced onion and cook until transparent and softened, then remove from the pan and set aside.- 3
Add the pork chops to the hot pan and cook until browned on both sides. Remove the chops from the pan and set aside.- 4
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.- 5
Crumble the beef stock cube into the pan and add the apple juice. Stir well until the stock dissolves and the mixture boils.- 6
Continue stirring until the sauce thickens slightly. Reduce the heat to low.- 7
Return the pork chops and the cooked onions to the pan.- 8
Place the thick apple slices over the chops.- 9
Cover the pan and simmer gently for 15-20 minutes, or until the pork chops are tender and cooked through.NoteStorage: 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.
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