Recipes, Etc.

October 30, 2017

These pork chops, with cider gravy, are a real must for fall dinners.

 

Fall Pork Chops

2 T. olive oil
6 boneless pork loin chops
garlic powder or 1 garlic clove, minced
1 T. Dijon mustard
1 tsp honey
½ tsp apple pie spice
½ tsp ground pepper
¼ tsp thyme
¼ tsp salt
1 cup apple cider
1 T. plus 1 tsp cornstarch
2 T. water
minced fresh parsley

 

In a large skillet, heat olive oil over medium heat.  Brown pork chops on both sides.


Meanwhile, in a small bowl, combine the next seven ingredients, stir in apple cider.

  
Pour over pork chops.   Reduce heat to medium low, cook, covered for 4-5 minutes.   Remove chops from skillet, let stand for 5 minutes. 


In a small bowl, mix cornstarch and water until smooth. 


Return to a boil, stirring constantly, cook and stir until thickened (1-2 minutes).  Pour over chops, sprinkle with fresh parsley (or dry parsley).  

 

Etc. —  You may need to cook for longer than the 4-5 minutes.   Keep checking your chops before you remove from skillet.  


A good accompaniment to this dish would be parsley, buttered noodles and green beans. 


Here is a quick green bean recipe:


Melt 3 T. over medium heat in large skillet; Add 2 large shallots, chopped and cook, stirring often, until softened 3 - 4 minutes, season with salt and pepper. Add the trimmed green beans and toss to coat for a minute or 2, then add 1 cup chicken stock. 


Cover and braise the beans until soft, 12 - 15 minutes more.   Happy Fall!

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