After asking my wife what she wanted for dinner and her reply was pork chops, the question was how to cook them? I didn't want fried or baked. I wanted to try something new so I scoured the net to see what I could find. I actually found several recipes using apple cider or apple juice with the pork. After checking out several recipes, I decided that was the way I was going to go. I used boneless center cut pork chops and combined them with a apple juice based gravy which produced a moist sweet chop. I will definitely be making this again and thought that I would share the recipe with you. Please feel free to adapt, tweak, twist, remake or revamp it to your personal taste but I would ask that you please leave a comment with what you changed and how it turned out.
After seasoning the chops with seasoning blend, brown on both sides until still just slightly pink in the middle, about 6-8 minutes. Then after I removed the chops, I got poured out most of the oil. Then I added minced garlic and Worcestershire and de-glazed the pan.
Then I returned the pork to the pan and add my apple juice. I brought the pan to a boil, reduce the heat to a low simmer and covered the pan to let the pork do it's thing.
25 minutes later, I removed the lid, placed the chops on a plate and cranked the heat up to high to bring the juices to a rolling boil. Now I could have left it here and let the heat reduce this to a thick sauce but I was pressed for time, so I used a slurry to thicken things up quickly. Once the gravy was thick, I returned the chops to the pan for a minute or two just to warm them up and coat them in the sauce. Then I served them up with some mashed potatoes that I whipped up and there you have it. If you don't want mashed potatoes, maybe you could try these Garlic Smashed Potatoes from Chung-Ah's blog, Damn Delicious. Whichever you choose, I hope you enjoy.
Pork Chops with Apple Gravy
Serves 2 (2 chops per person)
- 4 Center cut pork chops (boneless)
- 2 Tablespoons McCormick Garlic and Herb Seasoning Blend
- 3 Tablespoons of extra-virgin olive oil
- 1 Tablespoon garlic, minced
- 2Tablespoons Worcestershire Sauce
- 2 Cups apple juice
- 2 Tablespoons corn starch
- 2 Tablespoons water
- Add the olive oil to a large pan over medium high heat.
- While the oil is coming to temperature, season the pork chops on both sides with the seasoning blend.
- Add to the pan and brown on both sides, about 6-8 minutes per side.
- Once the pork chops are browned and still slightly pink on the inside, remove them to a plate. Adjust the temperature to medium low.
- Drain all but maybe a teaspoon of the oil from the pan. Add the garlic and saute until the garlic releases it's aroma (about 30 seconds).
- Add the Worcestershire and, using a wooden spoon, scrape all the brown bits from the bottom of the pan.
- Add the pork chops back to the pan and then add the apple juice. Turn the heat up to high and bring to a boil.
- Once the pan is boiling, cover with a tight fitting lid and reduce the temperature to a simmer.
- Simmer for 25 minutes, uncover the pan and remove the chops to a plate.
- Return the sauce to a boil. Combine the corn starch and water in a small bowl to create a slurry.
- Add the slurry to the boiling sauce and stir until thickened to desired consistency.
- Return the chops to the thickened gravy to warm them and coat with the sauce.
- Plate and serve with mashed potatoes on the side.
So there you have it. I hope you enjoy it and if you change it, I hope to hear you tweaks and comments.