check it out here. From when I saw that episode as a kid (probably 10 times!) to now, whenever I think about pork chops, I hear Peter Brady's weird voice in my head. Until recently, I was into pork chops at all. And still, to be fair, I never order them in a restaurant, never have a real craving for them. In fact, the only way I ever eat pork chops is prepared as depicted in the photo above - thin porkchops smothered in a sweet and sour apple sauce. This is my savory contribution to apple fest, boneless pork chops cooked with a shallot and apple pan sauce. Yum!
Pork Chops with Apples and Shallots (printable recipe)
This recipe is from The Pioneer Woman. My only real change was to add a bunch of shallots to the sauce because I thought the recipe as written was too weighted towards sweet to my taste. The shallots give the sauce a nice onion savory bite to the dish. This came together really quickly and is a wonderful fall weeknight dinner. I served it with the quinoa salad I will post about shortly, but they would be great with the grits in Ree's post.
2 tablespoons olive oil
2 tablespoons unsalted butter
6 boneless pork chops
3 apples, diced, with peels (I used McIntosh and Grannies)
4 shallots, sliced into thick pieces
1/2 cup dry white wine
3 teaspoons apple cider vinegar
1/2 cup maple syrup
salt and pepper
- Heat the olive oil and better in a large skillet until the butter melts.
- Salt and pepper both sides of the pork chops and add to the skillet when the butter is melted.
- Cook until nicely browned on each side, about 2 minutes a side.
- Remove from the pan and place on a plate, cover with foil.
- Add the apples and shallots to the skillet and stir so that they are coated with the oil and butter left in the pan.
- Add the wine and vinegar and stir, be sure to scrape up any browned bits from the pork on the pan with a whisk or a wooden spoon.
- Cook this until the liquid is reduced by half, five minutes.
- Add the maple syrup and some salt and pepper. Stir to combine.
- Add the pork chops back into the pan, nestled into the apples.
- If the apple mixture is dry, add some more wine.
- Cover the pan and turn heat to low, simmer for twenty minutes.