Pork Chops with Apple and Onion Gravy

Pan-seared bone-in pork chops smothered in a sweet-savory gravy of sauteed apples, onions, and sage.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)

Salt and freshly ground black pepper, to taste

• 2 tablespoons extra-virgin olive oil
• 3 tablespoons butter
• 1 large onion, sliced
• 2 firm apples (such as Honeycrisp), sliced
• 6 fresh sage leaves, chopped
• 2 tablespoons all-purpose flour
• 1/2 cup apple cider
• 1 1/2 cups chicken stock
• 1 tablespoon grainy mustard

Directions

1. Pat the pork chops dry and season well with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat and sear the chops until golden and just cooked through, 4 to 5 minutes per side. Transfer to a plate.
3. Melt the butter in the skillet, add the onion, apples, and sage, and cook until softened and caramelized, 6 to 7 minutes.
4. Sprinkle in the flour and cook 1 minute, then whisk in the cider and chicken stock and simmer until thickened, 4 minutes.
5. Stir in the mustard, return the chops to the pan to warm through, and spoon the apple-onion gravy over the top to serve.

Notes

Inspired by Rachael Ray’s pork chops with apples.