Pork Chops with Apples and a Cider Pan Gravy

I had these pork chops in my freezer for a while, I had bought them from a local butcher air-packed and frozen. I wasn’t sure what to do with them until my daughter talked about the delicious applesauce her teacher made at school. Apples go so well with pork chops!! When I think of apples and pork chops, thyme comes to mind! So that is what I did. I took onions, garlic and cooked them with the apples. Adding the flour right into the skillet saves you a step (and cleaning a pan!). I decided to use cider for the pan gravy. The cider gives the dish a very deep apple flavor, and cooking the chops right in the gravy makes them tender and full of flavor. I did make creamed corn and fingerling potatoes (recipes to follow in the next few days!). After all of that, my daughter ate the pork chops but did not like the apples!! They were not the same as what her teacher made! I guess you can’t please everyone! Enjoy!

• 4 boneless center cup pork chops ½ to ¾ inch thick
• Salt
• Ground black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, sliced thin
• 2 garlic cloves, sliced thin
• 1 large Granny Smith apple or 2 small Granny Smith apples, peeled, cored, and cut into 3/8 inch wedges
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons unbleached all-purpose flour
• 1½ cups apple cider

Heat the olive oil in a 12-inch skillet over high heat until smoking, about 3 minutes. Meanwhile, dry pork chops with paper towel and sprinkle generously with salt and pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, another 3 minutes. Transfer chops to a large plate and set aside.
Reduce heat to medium and add the onions and apples. Using wooden spoon, scrape bits on pan bottom and cook, stirring frequently, until onions are softened and browned around edges, about 5 minutes. Add the garlic, thyme and rosemary and cook until fragrant, about 30 seconds. Add the flour to the skillet and cook for about a minute mixing well. Next add the apple cider slowly whisking the entire mixture until it turns into a smooth sauce. Bring to a boil and then turn the heat down to medium. Add the chops, cover and reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 20 minutes.