Oatmeal-Crusted Pork Chops with Apple Gravy

Pork and apples share a long American table tradition, and here bone-in chops get a crunchy oatmeal crust before a quick shallot-apple gravy. Dijon-bound oats deliver rustic crunch against the sweet-savory pan sauce.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 28g carbs
• 28g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 bone-in pork chops, about 3/4-inch thick
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tbsp Dijon mustard
• 3 tbsp neutral oil for pan-frying
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1 cup apple cider or unsweetened apple juice
• 1/2 cup chicken broth
• 2 fresh thyme sprigs
• 1 tsp cornstarch
• 1 tbsp cold water

Instructions

1. 1Pat the pork chops very dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder and let them sit at room temperature for 10 minutes while you set up the coating station.
2. 2Pulse the rolled oats in a food processor with a few short bursts until they are coarsely ground—some larger flakes should remain for crunch. Spread the ground oats on a shallow plate and the flour on a second plate.
3. 3In a wide bowl, beat the eggs with the Dijon mustard until smooth. Dredge each chop first in flour, shaking off excess, then dip fully in the egg mixture, and finally press firmly into the oats so both sides are well coated.
4. 4Heat the oil in a large 12-inch skillet over medium heat until it shimmers. Carefully add the coated chops and cook 4 to 5 minutes per side without moving them until the crust is deep golden and an instant-read thermometer in the thickest part reads 145°F.
5. 5Transfer the chops to a wire rack set over a sheet pan and tent loosely with foil to rest. Pour off all but one tablespoon of fat from the skillet.
6. 6Add the butter and minced shallot to the same skillet over medium heat. Cook 2 minutes until the shallot softens and turns translucent, scraping up any browned oat bits.
7. 7Pour in the apple cider and chicken broth, add the thyme sprigs, and bring to a simmer. Cook 4 to 5 minutes until the liquid reduces slightly and smells sweetly savory.
8. 8Stir the cornstarch with the cold water to make a smooth slurry. Whisk the slurry into the simmering liquid and cook 1 to 2 minutes until the gravy thickens enough to coat the back of a spoon. Discard the thyme.
9. 9Taste the gravy and adjust salt and pepper. Plate each chop and spoon the apple gravy generously over the top so it soaks into the crisp oat crust. Serve at once.