Peppered Apple Gravy With Golden Pork Chops

• 4 tablespoons OLIVE OIL
• 6 4-5 ounces PORK CHOPS BONE IN OR OUT
• 1 MEDIUM GALA APPLE, THINLY SLICED
• 1 1/2 cups WHITE OR YELLOW PEARL ONIONS (FRESH OR FROZEN)
• 2 teaspoons CHICKEN BASE
• 2 teaspoons DIJON MUSTARD
• 10 FRESH SAGE LEAVES TORN
• 1-2 ROSEMARY STEMS
• 5 THYME STEMS
• 1/4 cup HEAVY CREAM
• 2 1/2 cups WATER
• 1/2 cup APPLE CIDER
• 2 tablespoons CORN STARCH
• 4 tablespoons COLD WATER
• SALT TO TASTE
• GENEROUS AMOUNT PEPPER

1. Heat a large skillet or dutch oven over medium-high heat with 2 tablespoons olive oil. Season both sides of the pork chops with salt and pepper. Add pork chops to hot pan and sear each side to a golden brown, approximately 3-4 minutes per side. Remove pork chops to a plate and set aside.
2. Turn skillet heat down to medium and add remaining olive oil to pan. Add apples and pearl onions to pan and cook until tender, stirring often, about 5 minutes. Add herbs, salt and pepper to taste. Stir to combine and to release flavor from the herb mixture.
3. Add water, apple cider, and chicken flavoring to apple/onion mixture. Stir to combine. Bring to a boil. Meanwhile, stir the 4 tablespoons cold water with the cornstarch.
4. When apple/onion mixture is boiling slowly add cornstarch slurry stirring constantly. Boil for one minute. Turn heat to low. Add cream slowly, stirring the entire time. Slide reserved pork chops into apple/onion gravy and simmer approximately 5 minutes or until chops are cooked through.
5. Taste test for seasoning adding more salt if necessary and a generous amount of pepper.
6. Serve pork chops with apple and onion gravy on top. Enjoy!

olive oil, chops, gala apple, white, chicken base, dijon mustard, rosemary stems, thyme, heavy cream, water, apple cider, corn starch, cold water, salt, generous amount pepper

Taken from food52.com/recipes/77828-peppered-apple-gravy-with-golden-pork-chops (may not work)