Snapguide

How to cook pork chops and pan gravy

Cook Pork Chops and Pan Gravy

14
STEPS
INGREDIENTS
Double thick, salt and pepper, sear on both sides

Double thick, salt and pepper, sear on both sides

Put in shallots, let caramelize - leave parsley and thyme mix for later

Put in shallots, let caramelize - leave parsley and thyme mix for later

Marsala to deglaze

Marsala to deglaze

Deglaze pan with a bit of Marsala (shallots in here too if decide to caramelize - otherwise add shallots in once alcohol burns off)

Deglaze pan with a bit of Marsala (shallots in here too if decide to caramelize - otherwise add shallots in once alcohol burns off)

Bake at 350 for about 20 minutes (maybe more)

Bake at 350 for about 20 minutes (maybe more)

Shallots and Marsala

Shallots and Marsala

Add chicken stock

Add chicken stock

Add in thyme and about half of the parsley

Add in thyme and about half of the parsley

Reduce on high heat (or simmer on low if you have more time)

Reduce on high heat (or simmer on low if you have more time)

Splash of red wine vinegar (apple cider if you have it)

Splash of red wine vinegar (apple cider if you have it)

Make a slurry to thicken the gravy

Make a slurry to thicken the gravy

Add unsalted butter

Add unsalted butter

For a delish veggie side: Add broccoli to boiling water, heat until water reboils - then broccoli is done.

For a delish veggie side: Add broccoli to boiling water, heat until water reboils - then broccoli is done.

  • Pork chops, double thick
  • Thyme
  • Parsley
  • Cornstarch
  • Marsala wine
  • Shallots
  • Broccoli
  • Apple cider vinegar
  • Unsalted butter
  • Salt
  • Pepper
  • Chicken stock