Be sure to brown your pork chops deeply to give your pan sauce (gravy) an extra rich deepness in flavor. This dish is super easy to create and
turns out hearty. almost elegant. I like it that you can put everything into one skillet to serve, nestling the chops into the apples and cider gravy.
4 bone-in pork chops, 1-inch thick
Kosher salt and freshly ground black pepper
1 Tbs. extra virgin olive oil (EVOO)
2 slices thick center-cut bacon, chopped
2 large onions, yellow or red, thinly sliced
2 Gala apples, thinly sliced
2 Tbs. finely chopped fresh thyme leaves
2 rounded Tbs. orange marmalade
2 Tbs. unsalted butter
2 Tbs. all-purpose flour
1 cup apple cider
2 cups chicken stock
Season chops with salt and pepper and let rest at room temperature for 30 minutes.
Meanwhile, heat EVOO in a large skillet over medium-high heat. When oil is hot, cook chops 5-6 minutes on the first side until deeply golden, turn and cook 5-6 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. (Chops should be cooked to 145 degrees F. at center with a three minute rest for perfect, moist pork.)
Add the bacon to the pan and cook until beginning to brown; add onions and thyme to pan and cook until onions are softened; add apples and cook an additional 2-3 minutes; stir in marmalade. Remove apple mixture from skillet and reserve.
Add 2 tablespoons butter to the skillet; when butter is melted, whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season cider gravy to taste with salt and pepper. Whisk gravy often, cooking 4-5 minutes over medium-low heat, until thickened. Add a splash of cream to gravy, if desired.
Serve chops nestled in cider gravy, topped with warm onion/apple mixture. Or, add apples to gravy and combine, then top with browned chops and keep all warm in the skillet.
Now You’re Cookin’,