Pork Chops with Onion Gravy

A quick and easy meal.


  • 4 thick cut pork chops
  • 1 head of savoy cabbage
  • 50 g butter
  • seasoning
  • 6-8 potatoes
  • 1 tsp wholegrain mustard
  • 2 apples-quartered
  • for the onion gravy:
  • 1 medium onion (sliced into very thin slices)
  • 0.50 glass of white wine
  • 300 ml beef stock
  • 1 dsp soy sauce
  • 1 tsp wosteshershire sauce


  1. Peel, boil and mash the potatoes with a little butter and milk.
  2. Season with salt and pepper and stir in the wholegrain mustard.
  3. Preheat the oven to 180°C (350°F/Gas 4)
  4. Meanwhile peel and core the apples-and leave them cut in quarters
  5. Heat a large frying pan with a little oil and quickly seal the pork chops for 3-4 minutes on either side.
  6. At this stage add in the apples and some extra butter (1oz/25g) and allow the apples to caremelise.
  7. Transfer the pork to a baking dish and place the pork and the apples into the oven for a remaining 10-12 minutes to ensure the pork is well cooked through.
  8. For the Onion Gravy:
  9. When you are finished cooking the chops retain the pan.
  10. Strain off as much fat as you can and then turn on the heat under the pan.
  11. In a little butter fry off and begin to caramelise the onions until they have softened nicely.
  12. Add in all the liquids and allow the mixture to come to the boil and boil for 5-6 minutes until the sauce has sufficiently reduced.
  13. To Serve:
  14. Spoon some of the potatoes onto the serving platter, topped with the buttered cabbage and then arrange the pork chops on top of each.
  15. Serve with a few of the roasted apples as a suitable accompaniment.


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