Pork Chops with Apples And Shallots

By Effimiya

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

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Directions

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.

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.

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.

From Everyday Food,

October 2005