Pork chops and apple gravy
This has to be my favourite pork chop dinner, it’s so tasty that I never have normal gravy. This is also the only pork dinner my son will eat!
What goes well with these pork chops?
I love to serve these pork chops with little roast potatoes and broccoli or green beans…Great mid-week dinner.
Pork chops with apple gravy
Ingredients
- 8 pork chops
- 2 tbsp olive oil
- ½ tbsp dried sage
- 2 tbsp unsalted butter
- ½ onion, finely chopped
- 1 tbsp plain flour
- 150 ml apple juice
- 200 ml chicken stock
- 4 tbsp single cream
- 1 tbsp finely chopped sage leaves or dried sage
To serve
- potatoes, peeled and cut into bite size cubes
- vegetable oil
- green vegetables
Instructions
- Preheat the oven to 200c. Boil the potatoes in salted water for 10mins, drain, place in an roasting dish, cover with oil and roast for 40mins, turning occasionally
- When the potatoes are nearly cooked, cook the veg.
- Heat the olive oil and 1 tbsp butter in a large, deep-sided frying pan. Add the onions and sage, after a few mins place the pork pieces a few at a time for 3-5 mins on each side until well coloured. Work in batches, as the pan must not be crowded or the meat will not form a good crust. When all cooked, place on a plate and keep warm. Throw the fried onions away.
- Heat the remaining tbsp of butter in the pan and whisk in the flour. Then, whisk in the apple juice and stock, a little at a time, bring to the boil. Reduce the heat to a simmer and continue to cook and reduces a little (about 3 quarters its original volume), then add the cream along with the chopped sage and continue to cook until the sauce is thick and creamy. Season to taste.
- Place the chops, roast potatoes and any veg on plates, drizzle the apple gravy over the top and serve immediately.