2 to 3 Sprigs of Fresh Thyme Leaves, Finely Chopped
1/2 Lemon
1 Tablespoon butter
1Tablespoon All-Purpose Flour
1/2 Cup Cloudy Apple Cider
1/2 Cup Chicken Stock
Instructions
Season the chop with salt and pepper. Heat 1/2 tablespoon of oil 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 oil 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 butter to the empty skillet and when it has melted, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
Serve the chop covered with apples and onions, then pour the gravy over the top.
Originally Submitted
10/27/2012
0 Out of 5 from
0 reviews
You can add this One Pork Chop with Cider Gravy recipe to your own private DesktopCookbook.
