It takes a lot to get me excited about pork if I’m being honest. Being a steak kinda girl most of the time I’m thinking why not just eat steak. Naturally, I occasionally do crave porkchops so I obviously know that includes its companion gravy and mash potatoes. Sometimes I don’t actually feel compelled to change up pork chops and gravy too too much. But I’ve been sitting on this recipe for a while. I wrote it into my food journal a while back when I thought it up and figured next time I have the craving I’ll try it out. I thought the recipe was delicious the original recipe had cinnamon in it and I’m so glad I left it out. It also inspired me for a another future recipe. So stay tuned for that. This is one of the best gravy’s I’ve ever made the red onions absolutely melt into the sauce thickening it while the apples provide a nice crisp. The porkchop simmered in the sauce so its especially tender was perfect with it. Try it out. I’m sure you’ll love it as much as I do. Make sure to let me know what you think.
Side note: if you peel and slice your apples ahead of time. Put them in ice cold lemon water if its a lot of apples.
- 3.5lb Porkchops, Approx 8 chops
- 3 Pink lady apples, peeled, cored and sliced
- 2 Red onions, sliced
- 6 cloves Garlic, minced
- 1Tb Sage, chopped
- 1tsp thyme, chopped
- 3-4 c Vegetable Stock
- 1/4c Whisky
- 1 tsp salt
- 1/4c flour
- 1/2c Canola oil
- Coarse black pepper
- Smoked paprika
- Heat pan to medium high heat.
- Pat porkchops dry and season generously with salt, paprika and pepper.
- Add oil to pan and sear porkchops on both sides for 2-3 minutes till a golden brown crust is formed. Work in batches and set porkchops to the side.
- Once porkchops are done. Drain excess oil and add in red onions. While the heat still high add in whisky and scrap the bottom of the pan with a wooden or rubber spoon.
- Cook onions in whisky for 5 minutes and add in 1 tsp salt, along with garlic.
- Toss around and coat with flour. Toss in flour and cook for another 2-3 minutes.
- Add in vegetable stock, sage and thyme and bring to a boil. ( scrap bottom of the pan so flour doesn’t stick and burn later). Reduce to simmer. Simmer for about 5 minutes till gravy starts to thicken. Season with salt and pepper to taste at this point.
- Add in porkchops, cover and simmer for 45 minutes till tender.
- Once porkchops are tender. Using a slotted spoon or tongs remove porkchops from gravy add in apples and simmer for 5 minutes so apples can warm but not break down.
- Top porkchops with apple red onion gravy. Serve along side some creamy mash potatoes and some roasted carrots. Enjoy!