Smothered Pork Chops with Blue Cheese Applejack Gravy | TheRecordLive
County Record: Digital EditionPenny Record: Digital Edition Smothered Pork Chops with Blue Cheese Applejack Gravy	Pork chops are one of the most economical meats to buy now days. At least I love it when the local grocery has them on sale. Here is a way to turn everyday pork chops into something special. Hope all is well and hope to meet you at my new restaurant which is now open here in Orange. This recipe is surely one that you will see on our daily specials along with many other items. Happy Eating!!!
2 large Granny smith apples, peeled, cored, each cut into 8 wedges
½ cup of applejack or other apple brandy
1 cup of crumbled Maytag blue cheese
4-6oz pork loin chops (about ¾ inch thick)
Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels. Spoon off 1 tablespoon drippings from skillet and reserve; discard all but 2 tablespoons remaining drippings in skillet. Add onions to skillet and sauté until golden, about 15 minutes. Push onions to 1 side of skillet; add apples and sugar to skillet and sauté until apples are golden, about 20 minutes. Transfer mixture to bowl.
Heat one tablespoon reserved bacon drippings in same skillet. Add flour and stir one minute. Gradually whisk in juice, broth and applejack.. Boil until gravy thickens, whisking frequently, about four minutes. Add cheese and whisk until melted. Season with salt and pepper. Add onion mixture to gravy and stir until heated through. Remove from heat. Cover and keep warm.
Season pork with salt and pepper. Heat large nonstick skillet over medium heat. Add pork and sauté until cooked through, about six minutes per side. Transfer to bowl. Pour gravy over. Top with bacon and serve.
Smothered Pork Chops with Blue Cheese Applejack Gravy | TheRecordLive
County Record: Digital EditionPenny Record: Digital Edition Smothered Pork Chops with Blue Cheese Applejack Gravy	Pork chops are one of the most economical meats to buy now days. At least I love it when the local grocery has them on sale. Here is a way to turn everyday pork chops into something special. Hope all is well and hope to meet you at my new restaurant which is now open here in Orange. This recipe is surely one that you will see on our daily specials along with many other items. Happy Eating!!!
2 large Granny smith apples, peeled, cored, each cut into 8 wedges
½ cup of applejack or other apple brandy
1 cup of crumbled Maytag blue cheese
4-6oz pork loin chops (about ¾ inch thick)
Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels. Spoon off 1 tablespoon dri
ppings from skillet and reserve; discard all but 2 tablespoons remaining drippings in skillet. Add onions to skillet and sauté until golden, about 15 minutes. Push onions to 1 side of skillet; add apples and sugar to skillet and sauté until apples are golden, about 20 minutes. Transfer mixture to bowl.
Heat one tablespoon reserved bacon drippings in same skillet. Add flour and stir one minute. Gradually whisk in juice, broth and applejack.. Boil until gravy thickens, whisking frequently, about four minutes. Add cheese and whisk until melted. Season with salt and pepper. Add onion mixture to gravy and stir until heated through. Remove from heat. Cover and keep warm.
Season pork with salt and pepper. Heat large nonstick skillet over medium heat. Add pork and sauté until cooked through, about six minutes per side. Transfer to bowl. Pour gravy over. Top with bacon and serve.