Thursday, August 7, 2008

Pork Chops with Apples and Shallots

I had some apples I needed to use and recently saw this recipe in the Everyday Food Cookbook. I think part of me wanted to make this recipe wishfully thinking it would bring on fall weather in the midst of our heat wave! This recipe was good but not a 10/10 like many of the other recipes I have made from the Everyday Food collection. I served this with mashed turnips and wilted spinach. Again-thinking fall!

Pork Chops with Apples and Shallots
Source: Everyday Food

Serves 4
  • 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


  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.

1 comment:

Joelen said...

I'm anxious for fall foods too and this recipe looks great!