Tender pork chops and a sweet‑savory apple gravy are one of those timeless pairings that feel instantly comforting. The pork cooks until golden and juicy in a glossy, apple‑rich gravy that brings just the right balance of sweetness and tang. It’s simple, satisfying cooking — the kind that fills the kitchen with cosy autumn vibes and makes even a midweek dinner feel a bit special.

This has to be my favourite pork chop dinner; it’s so tasty I never bother with normal gravy. It’s also the only pork dinner my son will eat, which tells you everything you need to know about how good it is.

What goes well with these pork chops?

I love these pork chops with little roast potatoes and a side of broccoli or green beans — simple, comforting, and perfect for a mid‑week meal.

Pork chops with apple gravy

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Cook Time 45 minutes mins

Course Main Course

Cuisine British

Servings 4 people

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.