Pork Chops with Apples And Shallots

Apples and pork are a classic combination; here, the apples are cooked with white wine and shallots for an even richer flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2005

Ingredients

  • 2 tablespoons butter
  • 1/2 pound medium shallots, halved or quartered lengthwise (pieces should be about 3/4 inch thick)
  • 2 Granny Smith apples, peeled, cored, and cut into eighths
  • 1/2 cup white wine
  • 4 pork rib chops (each 1/2 inch thick and 6 to 8 ounces)
  • Coarse salt and ground pepper
  • Wilted Spinach with Nutmeg, for serving (optional)

Directions

  1. Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.

  2. Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; cover to keep warm.

  3. While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops. Serve pork chops with Wilted Spinach with Nutmeg, if desired.

Cook's Notes

If you prefer, you can replace the white wine with an equal amount of apple cider.

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