Pork Chops with Apple Sage Gravy over a Rosemary Potato Hash
Sounds like a lot, right? It’s not – but it’s perfect for this time of year. Imagine apples, pork, sage, onions, and potatoes all wrapped up. This is what this dish brings! It’s Fall – a wonderful time of the year. Why not enjoy it with a wonderful dish. Let’s Cook.
Pork Chops with Apple Sage Gravy
4 boneless pork chops
½ teaspoon of salt, pepper, cayenne, garlic powder, onion powder, and celery seed.
¼ cup of flour
Oil for frying
2 firm fleshed apples (Granny Smith, Honey Crisp, Gala, etc)
¼ cup of diced onion
1 teaspoon of cornstarch
1 ½ cups of chicken stock
1 teaspoon of dried sage
Salt and pepper to taste
Preheat oil to 375 degrees. Season pork chops with salt, pepper, cayenne, garlic powder, onion powder, and celery seed. If possible, let marinate for up to 4 hours. Coat with flour. Fry on both sides until golden brown. Drain on a paper towel. Discard all except ¼ cup of oil from pan. Add apples and onions. Cook until soft and translucent being sure to scrape the bottom of the pan. Add cornstarch and whisk in chicken stock and sage. Cook until thickened. Taste for salt and pepper. If necessary, adjust seasoning. Spoon sauce over pork chops.
Rosemary Potato Hash
7 large Russet potatoes, sliced into ½ inch disks
1 large onion, sliced
3 cloves of garlic, minced
¼ cup of vegetable oil
2 tablespoons of salt
2 tablespoons of pepper
1 tablespoon of chopped dried rosemary
½ cup of water
On a medium high skillet, combine all ingredients and cover with a lid. While cooking steam from the water will steam the potatoes. When almost fork tender, remove lid and continue cooking until water has evaporated. Taste and adjust seasonings if necessary.