Pork Chops with Apples and ShallotsDownload Recipe PDF of Pork Chops with Apples and Shallots
- 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
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.
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.