Heap high the groaning platter with pink fillets, suckling pig and thick gammon, celestial chef. Be generous with the crackling. Let your hand slip with the gravy trough, dispensing plenty. - George Mann MacBeth
Absent the sticky reductions of veal stock available to the professional chef, I'd guess most of us make gravy at home only when we've done a Sunday roast, availing ourselves of the juices and sticky bits in the roasting tray.
I come from a family where gravy is considered a beverage. - Erma Bombeck
The only stock I tend make at home is chicken - great for soups, stews, risottos etc., but no good here. So I buy one of those vac-pacs of beef stock from the supermarket (£1.40 for 500 ml), use 125ml, and freeze the other three portions for later use.
a slice of butter
1 small shallot, finely chopped
60 ml apple juice
125 ml beef stock
1 heaped tsp of dijon mustard
½ tsp redcurrant jelly
a handful of roughly torn up savoy cabbage leaves
a slice of butter
1 x pork chop, rind removed, at room temperature
½ dessert apple
salt + black pepper
In a small pan, melt a slice of butter over a low heat and gently fry the chopped shallot until it's a deep golden colour. Add the apple juice, stock, mustard and redcurrant jelly. Turn up the heat and boil until reduced by roughly a half. Strain into a bowl or jug and season with pepper; depending on the stock you're using, it may not need any salt.
Bring a pan of salted water to the boil and throw in the cabbage. Cook for a few minutes until softened. Rinse in cold water, drain dry and roughly chop.
Peel the apple half and slice into segments. Then griddle, or fry in a pan with a little butter, until caramelised.
All the above can, of course, be done well in advance.
When you're ready to eat, season the pork chop. Heat a frying pan to fairly high and add a splash of oil. Hold the chop fat side down in the oil for a minute or two, just to colour. Now fry for approximately 4-5 minutes each side.
While the chop is cooking, heat a pan and melt a slice of butter in it. Add the chopped cabbage, season and stir until heated through. Re-heat the gravy (I put the jug in the microwave on high for 1 minute).
Arrange the chop, cabbage and apple on a plate and serve with the jug of gravy on the side.