Best Pork Chops With Oniony Mashed Potatoes And Cider Gravy Recipes

PORK CHOPS WITH ONION GRAVY

Steps:

• Sprinkle pork chops with pepper and salt. In a large skillet over medium heat, cook chops with onion in oil for 2-3 minutes on each side or until lightly browned., Add broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160°. , In a small bowl, whisk the gravy mix, garlic powder and water. Pour over pork. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened, stirring occasionally. Freeze option: Cool pork and gravy. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary.

PRESSURE COOKER BONE-IN PORK CHOPS, BAKED POTATOES, AND CARROTS

Steps:

• Season pork chops with salt and ground black pepper.
• Melt 2 tablespoons butter in a pressure cooker over medium-high heat. Working in batches, cook pork chops in hot butter until browned on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate.
• Melt remaining 2 tablespoons butter in the pressure cooker. Saute carrots and onion in hot butter until fragrant, about 2 minutes; add broth and Worcestershire sauce. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket.
• Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook under pressure for 13 minutes. Release pressure from the pot according to the manufacturer's instructions. Slice potatoes along the top and serve.

PORK CHOPS WITH CARAMELIZED ONION MASHED POTATOES

Steps:

• Peel the onions, cut them in half, and thinly slice. Place 1 tablespoon of the oil in a large frying pan over medium-high heat and add the onions. Cook, stirring occasionally, for 15 minutes, or until golden brown.
• Meanwhile, peel the potatoes and cut into chunks. Place the potatoes in a saucepan, cover with cold water, and add the salt. Bring to a boil and then simmer over medium heat for 20 minutes, or until a fork slides easily into the potatoes.
• While the potatoes are cooking, remove the onions from the pan and set aside. Add the remaining 1 tablespoon of oil to the pan and add the pork chops. Season the chops with salt and pepper and cook over medium-high heat for 2 to 3 minutes on each side, or until lightly browned. Place the beef bouillon and flour in a small bowl and slowly stir in the water a little at a time until all of the water is incorporated and the mixture is smooth. (If you put all the water in at once the flour will get lumpy and your gravy will never get smooth.) Add the mixture to the pan and stir well. Stir in half of the caramelized onions, cover, and cook over medium heat for 10 minutes.
• Drain the potatoes and add the milk and butter to the pan. Cook over high heat for 2 to 3 minutes, until the milk comes to a boil. Remove the pan from the heat and mash the potatoes with a fork until fairly smooth. Stir in the remaining caramelized onions and season with salt and pepper.
• Place a pork chop and some of the mashed potatoes on each plate and top with some of the gravy.
• Boneless pork loin chops can cost over $4 per pound, but whole or half pork loins often go on sale for under $2 per pound. They are boneless so they are easy to cut into chops and you can make them any thickness you want. You can put as many as you want in a resealable bag and freeze them for later use.

PORK CHOP WITH CIDER GRAVY, SAUTEED APPLES, AND ONIONS

Steps:

• Season the chop with salt and pepper. 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. Remove the cooked chop to a plate and cover to keep warm. 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.
• 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.
• Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.