Recipe

Grilled Pork Chops With Caramelized Apples And Shallots Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 2 months, 1 week ago This meal is very simple and very quick, but has a nice elegantly rustic quality to it. Perfect for a weeknight or casual fall dinner party. You could also pan sear, finish in oven or broil the chops instead of grilling. Prep:15m Cook:15m Servings:2	Luisascater
	pork chops apple grilled

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Ingredients

4 tablespoons butter

1 medium shallot, halved then sliced

1 Granny Smith apple, peeled, cored, and cut into slices

1 tablespoon sugar

2 tablespoons aged balsamic vinegar (or Calvados or 1/4 cup white wine)

1 sprig fresh thyme

2 (1-inch-thick) bone-in rib pork chops (6 to 8 ounces)

2 small garlic cloves, crushed

2 teaspoons each of fresh rosemary & thyme, chopped

2 tablespoons extra virgin olive oil

kosher salt and ground black pepper

Directions

In a large skillet, melt butter over medium-high. Add shallots and cook, stirring occasionally, until tender about 5 minutes. Add apples, balsamic (or brandy/wine), sugar and thyme sprig, cover, and cook until apples are beginning to soften, about 5 minutes. Uncover and cook, stirring, until most of the liquid has evaporated and apples are caramelized and tender, 2 to 4 minutes more. Remove from heat and cover to keep warm.

Season pork chops generously with salt and pepper. Add garlic, herbs and olive oil to a large zip lock bag. Add pork chops to bag, close letting out as much air as possible. Massage in bag to coat and marinate at least an hour.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above grill rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.

Grill pork chops, covered only if using a gas grill, turning over once, until thermometer inserted into center of a chop (do not touch bone) registers 145°F, 12 to 14 minutes total. Transfer chops to a plate and keep warm, loosely covered with foil.

To serve, spoon warm apple mixture over chops. Serve with arugula salad with blue cheese and/ or a roasted butternut squash puree would be great too!

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Comments

mommyluvs2cook 2 months, 1 week ago said:
I have made a recipe similar to this and it was delicious!

cuzpat 2 months, 1 week ago said:
Yum Yum!!

krumkake 2 months, 1 week ago said:
I'm off to the market to pick up some fresh rosemary and thyme, as well as some shallots...this is our dinner tomorrow night - will let you know how I did!

chefmeow 2 months, 1 week ago said:
You have a definite winner here my friend. Great post and a very high 5.

krumkake 2 months, 1 week ago said:
Luisa, I made this for dinner last night - what a fantastic flavor combination! I had some Calvados so I used that, and we decided that next time I make this I'm doubling the apples and shallots because we loved them so much. What a simple prep meal with an "I've been cooking all day" flavor...really delicious. I took pictures and uploaded them this morning - made me hungry for them again!!
PS - Added it to the I Made It group...

lilliancooks 2 months, 1 week ago said:
That looks and sounds so drool-a-licious!!! :)

michellem 2 months ago said:
Looks great to me! Im going to try it asap!

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