Pork Chop with Cider Gravy, Sauteed Apples, and Onions

Ingredients

• 0.5 cup cloudy apple cider 
• 1  pork chop bone-in 1-inch-thick ()
• 1 tablespoon butter 
• 0.5 cup chicken stock see 
• 1  corn muffin split toasted
• 1 tablespoon evoo extra-virgin ( olive oil)
• 1 tablespoon flour all-purpose
• 2 sprigs thyme leaves fresh finely chopped
• 1  golden delicious apple thinly sliced
• 0.5  optional: lemon 
• 4 servings salt and pepper 
• 1 small onion red yellow thinly sliced

Equipment

• frying pan
• whisk
• aluminum foil

Directions

1. Season the chop with salt and pepper.
2. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop.
3. Remove the cooked chop to a plate and cover to keep warm.
4. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.
5. Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.
6. Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.