Grilled Pork Chops With Caramelized Apples And ShallotsFrom luisascatering 4 years ago
- 4 tablespoons butter shopping list
- 1 medium shallot, halved then sliced shopping list
- 1 Granny Smith apple, peeled, cored, and cut into slices shopping list
- 1 tablespoon sugar shopping list
- 2 tablespoons aged balsamic vinegar (or calvados or 1/4 cup white wine) shopping list
- 1 sprig fresh thyme shopping list
- 2 (1-inch-thick) bone-in rib pork chops (6 to 8 ounces) shopping list
- 2 small garlic cloves, crushed shopping list
- 2 teaspoons each of fresh rosemary & thyme, chopped shopping list
- 2 tablespoons extra virgin olive oil shopping list
- kosher salt and ground black pepper shopping list
How to make it
- 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!
The Cookluisascatering San Carlos, CA
The Rating6 people
Yum Yum!!cuzpat in Sikeston loved it
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!krumkake in Chicago Suburbs loved it
You have a definite winner here my friend. Great post and a very high 5.chefmeow in Garland loved it