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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 tbsp oil
- 6 – 8 bone-in pork loin chops
- Salt and pepper, to taste
- 2 cup apple cider
- 1/4 cup brown sugar
- 3 tbsp stone ground mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp allspice
- 3 red apples, sliced
- 1/3 cup raisins
- 1/3 cup sliced green onions
- 1/4 cup corn starch
- 1/3 cup water
- 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.
- 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.
- 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.
- 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.