Type of dish: Lunch, Dinner
Equipment: Large skillet
- 4 pork chops, bone-in
- 2 TB lard, divided or 1 TB lard and 1 TB butter (optional)
- salt and pepper
- 1 cup chicken broth (or apple cider)
- 2 apples, peeled, cored, and cut into slices
- 1 large onion, sliced thin
- 1 garlic clove, minced
- In a large skillet, heat the lard over medium high heat.
- Pat pork chops dry with a paper towel. Season them liberally with salt and pepper and add to pan.
- Sear for 4 minutes on each side until both sides are browned. Remove pork chops from the pan and set aside on a warm plate.
- Reduce the heat to medium. Add the 1 TB butter or additional 1 TB lard to the pan. Use a wooden spoon to release browned bits from the bottom of the pan. Stir in the onions and apples and cook for about 5-8 minutes, until they have softened.
- Stir in the garlic and cook for a little under a minute.
- Add the chicken stock to the pan (or apple cider if you have some) and deglaze the bottom of the pan.
- Return the pork chops with their juices to the pan. Stir them so that they are covered by the apples and onions. Cover the pan, reduce to medium low heat, and simmer until tender, about 15 to 20 minutes.
- Transfer the pork chops to a plate. Turn the heat up to medium high, and stir the gravy until it reduces, for about 5 minutes.
- Cover the pork chops with the sauce, and serve.