Peppered Pork Chops with Apples & Gravy

with Prudence Sloane

Yield 2-4 servings

One 1 ½" thick pork chop weights from 12-14 ounces and can feed two



Two 1 ½ thick center loin or rib chops

2 teaspoons kosher salt

½ teaspoon coarse black pepper

2 tablespoons butter

1 cup chicken stock

1 Golden Delicious apple, peeled and cut into eighths

3 tablespoons apple butter

2 springs fresh thyme


Sprinkle ½ teaspoon salt on each side of the chops. Let

stand for 45 minutes at room temperature on a rack over a roasting pan. Pat on

the black pepper on both sides of the chop. Roast on the rack in the pan at 275

degrees for 35-45 minutes or until the internal temperature reaches 120 to 125

degrees (they will continue cooking on the stove).

Heat a saucepan, that will just fit the chops (a too

large a pan will burn the sauce base) over medium heat. When hot add 1

tablespoon of the butter. When the foaming subsides add the chops. Cook for 2-4

minutes, turning often or until nicely browned. Add additional butter if the

pan gets dry. Hold the chops up and brown the edges as well. Remove the chops hold aside when the internal

temperature reaches 140-145 degrees. Tent loosely with aluminum foil. Let rest

for at least 5 minutes while making the sauce.

With a paper towel pad out any residual oil, leaving the

browned bits behind. Add some of the chicken stock to deglaze pan. Scrape up

the brown bits and return to the 1 cup of chicken stock to use later. Add a

tablespoon of butter and sauté the apple slices for 2 minutes or until browned

and caramelized. Remove the apple and hold aside. Tent with aluminum foil to

keep warm. Return the chicken stock to the pan, whisk in the apple butter and

add the thyme. Simmer or 3-5 minutes on

high until reduced by half. Add in any accumulated pork juices from the resting

pork. Serve the chops on the bone if one

per person or cut off the bone and slice into ½" thick slices. Serve with

the apple slices and pour the sauce over the top.

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