Pork Chop with Cider Gravy, Sauteed Apples, and Onions
Recipe courtesy of Rachael Ray
This meal will make you an official Walton - a member of a large farm family.
- Total Time:
- 35 min
- 20 min
- 15 min
- 4 servings
- 1 (1-inch-thick) bone-in pork chop
- Salt and pepper
- 1 tablespoon EVOO ( extra-virgin olive oil)
- 1 small onion, yellow or red, thinly sliced
- 1 Gala or Golden Delicious apple,thinly sliced
- 2 to 3 sprigs of fresh thyme, leaves finely chopped
- 1/2 lemon
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup cloudy apple cider
- 1/2 cup chicken stock
- 1 corn muffin, split, buttered, and toasted
Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium 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 the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
Add 1 tablespoon of the butter to the skillet and 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, and the muffin alongside.
Recipe courtesy of Rachael Ray's Big Orange Book
Recipe courtesy of Michael Chiarello