Pork Chops with Apples And Shallots
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Everyday Food, October 2005
- Prep Time 35 minutes
- Total Time 45 minutes
- Yield Serves 4
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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
Directions
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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.
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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.
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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.
Weejee, you are probably over cooking them. Pork doesn't have to be cooked as much as in the 'old days!
Does adding the wine tenderize the pork chops? I find pork chops to be so tough that I've stopped eating them. How does one make them chewable? Yes, I've tried pounding them, but it didn't work.
Pork chops
Pork chops
Thank you! The nutmeg idea is great. A favorite spice in my house, it blends beautifully with the other ingredients. This dish is nice with silted spinach topped with some pine nuts. Kudos Martha!
This recipe is fantastic! I grilled my pork chops instead of broiling them and sprinkle a pinch of nutmeg on each pork chop before grilling and it really enhanced the flavor! I will definitly make this recipe again!