Pork Chops with Apple Gravy
Pan-seared boneless pork chops topped with a lightly sweet, creamy apple gravy built right in the same skillet.
- 4 boneless pork chops
- 1 teaspoon poultry seasoning
- 1/2 teaspoon kosher salt, plus a pinch
- Freshly ground black pepper
- 1 tablespoon butter
- 6 ounces apple juice
- 1 teaspoon white wine or white balsamic vinegar
- 1 tablespoon cornstarch
- 1/2 cup heavy whipping cream or half and half
- Minced parsley, optional
- Sprinkle the poultry seasoning, 1/2 teaspoon of kosher salt, and a generous amount of freshly ground black pepper evenly over both sides of the pork chops, pressing gently so the seasoning adheres. This dry seasoning step builds a flavorful crust on the meat before it ever hits the pan.
- Melt the butter in a skillet over medium-high heat until it's fully melted and just starting to foam. Add the pork chops and cook for about 6 minutes per side, until they're golden brown on the outside and cooked through — an instant-read thermometer reading of 145°F in the thickest part is the most reliable way to know they're done without drying them out. Transfer the chops to a plate and cover loosely with foil to keep them warm while you build the gravy.
- Reduce the heat under the same skillet to medium and pour in the apple juice and vinegar, scraping up any browned bits stuck to the bottom of the pan as you stir — that fond is packed with flavor from searing the pork and forms the backbone of the gravy. Bring the liquid to a simmer and let it cook for about 5 minutes, until it reduces slightly and concentrates in flavor.
- While the apple juice mixture reduces, whisk the cornstarch and cream together in a small bowl with a fork until completely smooth, with no lumps of cornstarch remaining. Pour this slurry into the skillet with the apple juice, then stir in a pinch of salt and a few more grinds of pepper.
- Bring the mixture back to a simmer and cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 3 minutes. Serve the pork chops topped generously with the warm apple gravy, finished with a sprinkle of minced parsley if you like.
Chef's Note: This gravy comes together entirely from what's already in the pan after searing the pork — the browned bits left behind carry a deep, savory backbone that balances out the apple juice's natural sweetness. Whisking the cornstarch into the cream before it touches the hot skillet is what keeps the gravy silky instead of clumpy, since cornstarch needs to be fully dissolved in a cool liquid before it hits heat.
No poultry seasoning on hand? A half teaspoon each of ground thyme and ground sage makes a fine stand-in and gets you close to the same flavor. Serve this over mashed potatoes, egg noodles, or rice so nothing of that apple gravy goes to waste.
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