I wanted to make some savory dishes this week with the apples we picked at Granby's Bushy Hill Orchard. The first dish that came to mind was the natural paring; pork and apples. A quick search on some of my favorite cooking sites and I found this recipe that looked simple, quick, easy, healthy and yummy. And it proved to be all three! Recipe by Martha Stewart.
I only made two large bone-in chops but the same amt of apple/shallot mixture
2 tablespoons butter (I used veggie oil instead)
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 (I used 3 empires)
1/2 cup white wine
4 pork rib chops (each 1/2 inch thick and 6 to 8 ounces)
Coarse salt and ground pepper
1/2 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 (I used 3 empires)
1/2 cup white wine
4 pork rib chops (each 1/2 inch thick and 6 to 8 ounces)
Coarse salt and ground pepper
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.
This was SO good and I will definitely make it again. I am not normally a huge fan of pork chops but wow, they are often paired with apples for a reason... yum! And of course, ryan loved it too :)
No comments:
Post a Comment