Now that it's Fall, you may be craving heavy meals infused with warm spices and topped with gravy. If you don't want to wait until Thanksgiving or spend two days in the kitchen, this meal for you.
2 pork chops
salt and pepper
butter and olive oil
1 apple--peeled and sliced
1 celery stalk--sliced
For the braising liquid:
1/4 cup canned whole-berry cranberry sauce
1 cup chicken stock
2 Tbsp. maple syrup
1 Tbsp. dijon mustard
small sprinkling of dried thyme, cinamon, allspice, and nutmeg
1 bay leaf
For the gravy:
1 Tbsp. butter
1 Tbsp. flour
1. Season the pork chops with salt and pepper and sear them on both sides in a small amount of butter and olive oil over medium heat.
2. Remove pork from pan and add onions, apple, and celery. Cook until soft.
3. Mix all ingredients for the braising liquid. Return pork to the pan and cover with braising liquid. Bring to a simmer and cook for 15 minutes on medium-low heat or until pork is cooked through but not overdone.
4. Remove pork chops. Strain braising liquid. Reserve the onions, apples and celery to serve over the pork chops. Use the liquid to make the gravy.
5. To make the gravy, add butter to the pan and melt. Add flour and cook on medium for a minute or so. Add reserved braising liquid and bring to a bubble.
6. To make this meal really Thanksgivingy, serve with mashed potatoes and green beans.