1. A FRUITY TASTE
OFGRAVY
Why not try to make an apple gravy? Then try
it out with pork?
One of the best accompaniment pork, beef, chicken and etc. It's often severed
warm and even though it has plenty of recipe on how to make this one, the
fact remain that we all love our gravy. Gravy is a sauce, made often from the
juices that run naturally from meat or vegetables during cooking. In North
America the term can refer to a wider variety of sauces. The gravy may be
further colored and flavored with gravy salt (a simple mix of salt and caramel
food colouring) or gravy browning (gravy salt dissolved in water) or ready-
made cubes and powders can be used as a substitute for natural meat or
vegetable extracts. Canned gravies are also available. Gravy is commonly
served with roasts, meatloaf, rice, and mashed potatoes.
Types of gravy
Chocolate gravyis a variety of gravy made with fat, flour, cocoa powder
and sometimes a small amount of sugar.
Cream gravy or country gravy is made with one to one and a half cups
of milk added to the roux. It is seasoned with salt and pepper. It is common to
the American South and is frequently served with chicken fried steak.
Egg gravyis a breakfast gravy that is served over biscuits. Meat drippings
(usually from bacon) and flour are used to make a thick roux. The roux is
salted and peppered to taste. Water and milk (even parts) are added, and the
liquid is brought back up to a boil. A well-beaten egg is then slowly added
while the gravy is stirred or whisked swiftly, cooking the egg immediately and
separating it into small fragments in the gravy.

2. Giblet gravyhas the giblets of
turkey or chicken added when it is to
be served with those types of poultry,
or uses stock made from the giblets.
Onion gravyis made from large
quantities of slowly sweated, chopped
onions mixed with stock or wine.
Commonly served with bangers and
mash, eggs, chops, or other grilled or
fried meat which by way of the cooking
method would not produce their own
gravy.
Red-eye gravyis a gravy made from the drippings of ham fried in a
skillet/frying pan. The pan is deglazed with coffee. This gravy is a staple of
Southern U.S. cuisine and is usually served over ham, grits or biscuits.
Vegetable gravy or vegetarian gravy is gravy made with boiled or
roasted vegetables. A quick and flavorful vegetable gravy can be made from
any combination of vegetable broth or vegetable stock, flour, and one of either
butter, oil, or margarine. One recipe uses vegetarian bouillon cubes with
cornstarch (corn flour) as a thickener (cowboy roux), which is whisked into
boiling water. Sometimes vegetable juices are added to enrich the flavor,
which may give the gravy a dark green color. Wine could be added. Brown
vegetarian gravy can also be made with savory yeast extract like Marmite or
Vegemite. There are also commercially produced instant gravy granules
which are suitable for both vegetarians and vegans.
White gravy(sawmill gravy in Southern U.S. cuisine) is the gravy
typically used in biscuits and gravy and chicken fried steak. It is essentially a
Béchamel sauce, with the roux being made of meat drippings and flour. Milk
or cream is added and thickened by the roux; once prepared, black pepper
and bits of mild sausage or chicken liver are sometimes added. Besides white
and sawmill gravy, common names include country gravy, milk gravy, and
sausage gravy.

3. Pork Chops with Apple
Gravy
Ingredients
3 lb. pork chops
2 tablespoons minced garlic
1/3 cup flour
1 tablespoon salt
1/8 teaspoon pepper
3 cups boiling water
2 1/2 cups applesauce
1 tablespoons fresh lemon juice
1. Preheat the oven to 425 degrees F.
2. Heat a large skillet over medium. Add
the pork chops (one or two at a time, if necessary) and brown on both sides.
3. Place the browned chops in a 3 quart casserole dish.
4. In the same skillet, sauté the garlic until barely golden. Add the flour, salt,
and pepper and blend well. Add the water. Bring to a boil, stirring constantly,
until the liquid thickens.
5. Add the applesauce and lemon juice. Blend well, then pour over the pork
chops.
6. Bake 1 ½ hours, basting every half hour.