Thanksgiving stuffing has taught us that apples and onions go well with meat and gravy.
Tonight I served up a Rachael Ray pork dish with a sautee of apples and onions and a nice cider gravy on top. Yum-O, as Miss Rachael would say.
1 gala apple, sliced thin
1 small yellow onion, sliced thin
1 tsp. EVOO
1 T unsalted butter
1-inch pork chops (I actually used three boneless pork tenderloins -discount meat bin-, which are more fatty..just make sure the inch count is the same for cooking time.)
3 sprigs thyme (or 1 tsp dried), chopped
1/2 c. apple cider
1/2 c. chicken stock
1 T flour
Mmmkay. Preheat your trusty skillet over medium heat with 1/2 tsp. olive oil until nice and hot. Sprinkle pork chops with salt and pepper on both sides and place in the pan for 3-4 minutes, until golden brown. While they cook, loosely tent foil over the pan to help them cook through.
When both sides are done, remove the pork to a plate and cover loosely with foil.
Back to the skillet, add another splash of olive oil and then the onions and apple. Add S&P and thyme. Cook until softened. Squeeze half a lemon over them and pour over the pork.
Add butter to the skillet. When melted, sprinkle in 1 T flour and whisk for one minute. Whisk in cider and stock, season to taste and pour the gravy over the pork and fixings.
We had ours with some toasted Great Harvest bread, but mashed potatoes would be good, too.
Don’t be afraid the microwave the pork if it isn’t cooked enough – it should just be slightly pink on the inside.
For dessert, we had banana bread that I made earlier in the day to use up some too-ripe bananas. The Cook’s Illustrated recipe was kind of long and annoying, so I don’t feel like posting it, but you can find it here.
I actually think the Cooking Light recipe is just as good, although I give Cook’s Illustrated props for using yogurt in there. I like it warm for breakfast!