Ingredients

  • 2 pork chops
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • ½ onion, chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh sage
  • 1 cup white wine
  • 6 cups water, enough to cover meat/veg
  • 3 tablespoons flour
  • 3 tablespoons butter, unsalted
  • ½ cup apple cider

Directions

Bake in 425*F oven until nice and brown. Remove ingredients to a bowl. Deglaze pan with white wine. Add back ingredients, cover with water and simmer for 1 hour. Strain. Make roux, add stock and some apple cider. Simmer til light spoon coating consistency. Serve with Pork Wellington.



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