So there's not much of a recipe to this one, but we sure love it in our house! I just kind of made stuff up for this meal one time and it has turned into a classic in our house.
(I know there's no color variation on this plate...Braden doesn't like vegetables, and right now, neither do I!)
Prepare pork chops by poking holes in them with a fork and season them with garlic salt & pepper. Saute in olive oil or butter until done. Top with caramelized onions (sliced onions sauteed with some salt & sugar until transparent and the color of caramel) and serve with mashed potatoes (I use yukon gold for this meal) and apple cider gravy.
Gravy:
3-4 tbsp. butter
3-4 tbsp. flour
2 c. chicken broth
3/4 c. apple cider (the good stuff makes a difference!)
salt/pepper to taste
Create a roux using the butter & flour. Allow to cook 1-2 minutes, or until light brown (I do this in the pork chop pan so I have the yummy drippings from the meat). Whisk in the broth & cider on med-high heat. Allow to simmer & thicken for about 3 minutes, or until desired thickness. Season with salt and pepper.
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