4 pork chops
1/2 tablespoon butter
1 tablespoon olive oil
1 tablespoon flour
1 teaspoon beef bullion granules
1 cup apple cider
1 crisp apple
Melt the butter in a skillet and add the oil. Peel and slice the onion into half rings. Add the onion to the skillet and saute until done, about 4 or 5 minutes. Remove the onion from the pan and add the pork chops. Brown on both sides, about 4 minutes a side. Remove pork chops from the pan. Add the flour and cook for a minute. The flour should absorb all the liquid in the skillet. After a minute, add the apple cider, the beef bullion granules. Turn up the heat and mix well. Stir until the gravy bubbles and thickens. Reduce the heat, add the pork chop and the onions, spreading the onions over the chops. Core the crisp apple and cut thick slices, laying them on top of the pork chops. Cover and cook over low heat until the pork is done, about 20 minutes. Serve the gravy on the side.
I like to buy boneless pork loin when it’s on sale and cut it into chops for use in this recipe (and others), but the traditional pork chop with a bone in it works just as well here. Also, you can substitute apple juice for the cider, but when fresh cider and crisp, tart apples are available at your local orchard–use them. It really makes a difference.
- This is how I served the pork chops last night, with baked sweet potato and vegetables.