Grilled Pork Chops With Caramelized Apples And Shallots
From luisascatering 15 years ago
Ingredients
- 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 Rating
Reviewed by 6 people-
Yum Yum!!
cuzpat
in Sikeston loved it
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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
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You have a definite winner here my friend. Great post and a very high 5.
chefmeow
in Garland loved it
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