GRAVY RECIPE FOR PORK RECIPES

Name: Roast pork with cider gravy
Prep time: 20 min
Cook time: 5 h 20 min
Total time: 5 h 40 min
Yield: 8
Cuisine: British
Ingredients: 1 boned and rolled hand and spring of pork , skin scored (about 4kg); 2 tbsp olive oil; sea salt; 3 leeks , roughly chopped; 2 carrots , roughly chopped; 1 turnip , peeled and roughly chopped; 2 bay leaves; 3 sprigs thyme; 1 sprig sage; 500ml cider; 500ml hot chicken stock; 25g butter; 25g flour

ROAST PORK WITH CIDER GRAVY RECIPE - BBC GOOD FOOD

Roast pork with cider gravy recipe - BBC Good Food image

Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy

Provided by Caroline Hire – Food writer

Categories Dinner

Total Time 5 hours 40 minutes

Prep Time 20 minutes

Cook Time 5 hours 20 minutes

Yield 8

Number Of Ingredients 13

Ingredients

1 boned and rolled hand and spring of pork , skin scored (about 4kg)
2 tbsp olive oil
sea salt
3 leeks , roughly chopped
2 carrots , roughly chopped
1 turnip , peeled and roughly chopped
2 bay leaves
3 sprigs thyme
1 sprig sage
500ml cider
500ml hot chicken stock
25g butter
25g flour

Steps:

Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

Nutrition Facts : Calories 677 calories, FatContent 39.3 grams fat, SaturatedFatContent 13.9 grams saturated fat, CarbohydrateContent 9.2 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3.2 grams fiber, ProteinContent 62.3 grams protein, SodiumContent 1 milligram of sodium

PORK CHOPS WITH MUSHROOM GRAVY RECIPE | FOOD NETWORK ...

Pork Chops With Mushroom Gravy Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
12 ounces cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2-inch pieces
1/2 cup low-sodium chicken broth
2 tablespoons low-fat sour cream
3/4 cup chopped fresh parsley
Cornbread, for serving (optional)

Steps:

Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

Nutrition Facts : Calories 362, FatContent 21 grams, SaturatedFatContent 7 grams, CholesterolContent 97 milligrams, SodiumContent 361 milligrams, CarbohydrateContent 9 grams, FiberContent 1 grams, ProteinContent 31 grams

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