Pork Chops with Apples and Shallots

Pork Chops with Apples and Shallots

PDF Download Download Recipe PDF of Pork Chops with Apples and Shallots
Pairs With:

2014 Riesling

2014 Riesling

Ingredients

  • 2 tbsp butter
  • 1/2 lb medium shallots, halved or quartered lengthwise
  • 2 Granny Smith apples, peeled, cored, and cut into eighths
  • 1/2 cup Latah Creek Pinot Gris
  • 4 pork rib chops (each 1/2 inch thick and 6 to 8 oz)
  • Coarse salt and ground pepper

Directions

You can prepare this in the oven or on a grill.

If cooking in the oven, preheat broiler; set rack 4 inches from heat.

If grilling on the BBQ, warm the grill to medium-high heat.

In a large skillet, heat butter over medium–high heat. 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.

If cooking in the oven: 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.

If cooking on the grill: While apples are cooking, season pork chops generously with salt and pepper; place on to the grill. Grill on each side for approximately 4 to 5 minutes. Make sure internal temperature is 140 degrees.

To serve, spoon warm apple mixture over chops.













Ellena's Notes

I often have Mike grill the pork chops on the barbecue rather than putting them under the broiler in the summer months so I don’t heat up my house. Either way, this dish is delicious year round. My favorite side dish is garlic–mashed potatoes. The apples pair perfectly with our Pinot Gris or Riesling. For a red wine, try our Merlot.

Eat simple, eat well.

~ Ellena

Eat Simple, Eat Well, Ellena