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!