Pork chops with apple gravy

If you are a cook with Southern roots, one thing you absolutely must need to know how to cook is meat smothered in gravy. It’s a southern staple for a reason – it’s damn delicious. Or as Pat says, “That sh*t taste sooooo good!”

You may hear the word “gravy” and think “man that sounds complicated.” Never fear! Gravy is actually very easy to make. It’s is basically just a thickened chicken stock. The way you thicken it is with a flour and fat mixture, also known as a roux. A roux is the basis for a lot of Louisiana recipes. You melt some butter, sprinkle some flour, whisk it around for a few minutes to cook the flour, add the stock, whisk some more, let it thicken, add more stock if it’s too thick. Easy peasy! For these pork chops, I lightly dust them in flour and give them a quick sear. For this step, you aren’t trying to cook the pork chop all the way through, but just get some color on them and develop some flavor. Then remove the chops from the pan and add in the onion followed by the apple. Once those are soft, I make the gravy with the onions and apples still in the pan. I just push them to the sides to whisk the butter and flour. Once I add in the chicken stock, I bring everything back together and keep whisking. Then add the pork chops back in and let them finish cooking in the gravy. It only takes a few minutes. To finish it off, I put a squeeze of lemon juice but you could do a tablespoon or so of apple cider vinegar too. I think recipes with a gravy need some acid to brighten them up a bit.

For serving, I think these pork chops go really well with a baked sweet potato and some kind of green like Brussels sprouts, collards, kale or green beans. You could always do a classic mashed potato for the gravy!


Pork chops with apple gravy

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

For the pork chops:

~1/2 cup white flour
1 tsp salt
1/2 tsp pepper
1 tsp Tony’s
4 thin cut pork chops
~2 tbsp vegetable oil

For the gravy:

1 onion, sliced thin
1 apple, sliced thin
2 tbsp flour
2 tbsp butter
1 1/2 – 2 cups chicken stock
Juice of 1 lemon

Combine the flour, salt, pepper and Tony’s in a bowl. Dust the pork chops with the flour mixture. Heat the oil in a cast iron skillet over medium heat. When the oil is hot, add in the pork chops and cook for about one to two minutes per side, or until there is a little bit of color. Remove from the pan and set side.

If there is a lot of excess flour in the pan, wipe out the pan. Add a little more oil and the onion. Cook for about 7 minutes or until the onion is starting to soften. Add in the apple and cook for about 5 minutes. Push the apples and onion to the edges of the pan or to one side. Add in the butter to melt and then sprinkle in the flour. Whisk until combined and cook for about 1-2 minutes more. Add in the chicken stock, starting with a cup at first. Whisk together while it thickens. If it’s really thick, add more chicken stock until it gets to a gravy consistency. Add in the lemon juice. Put the pork chops into the gravy and simmer until the pork chops are done, about 3 minutes or so.

This goes well with sweet potatoes and Brussels sprouts.


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