I have decided that this dish is going to be my go-to option when entertaining during the fall. It is so pretty, bursting with fall flavors and just plain old delicious. It’s also surprisingly easy to put together. In fact, I think the beautiful presentation is a little deceptive in regards to the work involved. But there’s nothing wrong with that. In fact, those are some of my favorite kinds of recipes!
When I made this dish recently, I served it alongside homemade stuffing and homemade egg noodles. They both tasted great with a spoonful of the cider gravy on top. Mashed potatoes and rice are two other great options to serve as a side dish.
Pork Chops with Apple Cider Gravy
- 3 T. oil
- 6 – 8 bone-in pork loin chops
- Salt and pepper, to taste
- 2 c. apple cider
- 1/4 c. brown sugar
- 3 T. stone ground mustard
- 1/2 t. salt
- 1/2 t. pepper
- 1/4 t. allspice
- 3 red apples, sliced
- 1/3 c. raisins
- 1/3 c. sliced green onions
- 1/4 c. corn starch
- 1/3 c. water
1. Heat oil in a large skillet. Season both sides of pork chops with salt and pepper, to taste. Brown chops in oil, about 2-3 minutes per side. Place in a large baking dish.
2. In a bowl, whisk together apple cider, brown sugar, mustard, salt, pepper and allspice. Pour over the pork chops in the baking dish. Bake at 375 for 25-30 minutes, until fully cooked.
3. Remove pork chops and keep warm. Pour cider and drippings into a sauce pan. Bring to a slow boil. Add the apples, raisins and green onions. Cook for 5-8 minutes, until the apples begin to soften and the raisins plump.
4. Dissolve the cornstarch in the water and slowly stir into the boiling mixture. Continue cooking, stirring frequently, until thickened. Spoon over the pork chops and serve the extra to pass.
By the way, if you add up all the recipes I’ve posted this week, you have the bulk of the menu that I served my in-laws and family last weekend. All together, it made for a perfect fall meal!