Skillet Pork Chops With Cider Gravy And Home Fries

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American · 40 min · Pork · high-protein

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Ingredients

• 4 (10 oz each) bone-in pork loin chops, 1-inch thick
• 3/4 lb russet potatoes
• 1 yellow onion
• 1/2 cup apple cider
• 1/4 cup chicken broth
• 2 tbsp salted butter
• 2 1/2 tbsp vegetable oil
• 1/2 tbsp all-purpose flour
• 1/2 tbsp Dijon mustard
• 3 fresh sage leaves
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Salt the chops on both sides and leave them on the counter while you deal with the potatoes. Cold meat straight from the fridge cooks unevenly.
2. Dice the potatoes into half-inch cubes and parboil them in salted water for 5 minutes, just until a knife tip meets slight resistance. Drain hard and let them steam dry for 2 minutes.
3. Heat 3 tablespoons of oil in a large skillet over medium-high and add the potatoes in one layer. Leave them undisturbed for 5 minutes so a crust sets, then toss and cook 8 to 10 minutes more with the diced onion, paprika, and salt, until the cubes are crisp and brown on most sides. Tip them into a bowl and keep warm.
4. Wipe the skillet, add the remaining 2 tablespoons of oil, and get it hot. Pat the chops bone dry and lay them in. Sear 4 to 5 minutes without moving them, until the underside is evenly browned and the chop releases on its own.
5. Flip, drop in 2 tablespoons of butter and the sage, and spoon the foaming butter over the chops for 3 to 4 minutes, until the center reads 140F. Move them to a plate to rest.
6. Stir the flour into the pan fat and cook 1 minute, then pour in the cider and broth and scrape the bottom clean. Boil 4 to 6 minutes until the gravy reduces by about half and turns syrupy.
7. Whisk in the Dijon and the last 2 tablespoons of butter off the heat, which gives the gravy its shine. Taste for salt.
8. Plate the chops with the home fries, pour the cider gravy over the pork, and add any juices that pooled on the resting plate.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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