Pork Chops with Apple-Balsamic Sauce

July 19th, 2010

Pork Chops with Apple Balsamic Sauce

I wanted to share this recipe today.  I love the play between the pork juices, balsamic sauce and fruit.  It’s quite impressive and it tastes great.  It’s also a great use of your real homemade stock.

Pork Chops with Apple-Balsamic Sauce

Ingredients
  • 6 (1-inch-thick) rib pork chops (each about 1/2 pound)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 3 tablespoons olive oil
  • 1/2 cup dry red wine
  • 5 tablespoons cider vinegar mixed with 3 tablespoons balsamic vinegar
  • 1 1/2 cups chicken stock (not broth)
  • 1 cup veal stock (you can probably cheat with a couple of spoonfuls of veal demi-glace and some water)
  • 1/2 Granny Smith apple
  • 1/2 cup raisins or currants
Preparation
  1. Make the sauce: Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
  2. Preheat oven to 400°F.
  3. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. In batches, sear the chops 2 minutes per side, then transfer to a shallow baking pan (reserving fat in skillet). Roast in middle of oven until a meat thermometer registers 155°F, 8 to 12 minutes.
  4. While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.
  5. Spoon sauce over pork chops and serve.

Pork Chops with Apple Balsamic Sauce

Pork Chops with Apple Balsamic Sauce
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“Understand, when you eat meat, that something did die. You have an obligation to value it - not just the sirloin but also all those wonderful tough little bits.”
~ Anthony Bourdain