Rather than give the exact recipe (which would be hard because I didn't measure much) I'll just go through what I did and you can follow or vary as you like.
- Brown 4 pork chops in a large cast iron skillet. Remove and set aside.
- Add 2 sliced yellow onions (axial cuts) to pan and drop heat to low. Cook onions and scrape up any browned bits from bottom of pan. You want the onions well browned but don't rush it.
- 30 seconds before you are happy with the onions add 2 cloves minced garlic
- after garlic cooks for a half minute add 2 TBsp flour to onion mix and continue cooking over low. You may need to add some oil if the flour looks too dry. This is your roux. When the flour has cooked for a few minutes and has turned to a peanut butter shade remove the onion/garlic/roux.
- sautee 1/4 pound sliced mushrooms until done to your preference
- add onion mix back to skillet and add 4 fresh sage leaves, some dried thyme and some cayenne or other chile + salt and pepper.
- Put pork chops on top of veggies. Add 1 cup apple cider and 1/2 cup chicken stock.
- Cook at 350 degrees until pork is cooked (25 - 35 minutes)
- Pull the chops from the pan and reduce the sauce on top of the stove if you want it to be more gravy like (I reduced it but not to gravy consistency) adjust seasoning.
This cries out for mashed potatoes as a base.