Tuesday

irresistible broiled pork chops with apples


Pork and apples have been a great combination for a long time in culinary history. This is one of my favorite ways to pair those two great flavors.

what you need:


















  • 4 3/4 inch pork chops without bones
  • 1/3 cup white wine
  • 3 garlic cloves mashed
  • salt and pepper (suggested 1/4 tsp salt 1/8 tsp pepper)
 
  • 2 Granny Smith apples
  • 4 tablespoons butter
  • 1 shallot thinly sliced
  • 4 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons brandy
  • Salt and pepper to taste
  • 2 tablespoons chopped pecans to garnish


what to do:




Start by marinating the pork chops:
Mix wine, garlic, salt and pepper in a small bowl.










Rub the pork with it and place them in a baking dish.
It is better if the baking dish holds the pork tightly.










Cover with foil or plastic wrap and put in the refrigerator for 15 minutes or more.








Turn on the broiler to heat the oven.
Peel, core, and slice the apples. My preference is 1/4 inch thick slices.








In a medium saucepan melt the butter over medium low heat.
Add the shallots and sauté.









The shallots will become soft and translucent.










Add the brown sugar, cinnamon, and nutmeg. Stir to mix.










Add the apples and stir.










Let it cook, covered, over medium low heat, until the apples are soft. About  9 to 10 minutes. Keep checking. 







After the apples are cooked add 2 tablespoons of brandy and wait about a minute to let it evaporate.  







Add salt and pepper and try. The trick to finalize a dish is always to taste and season until you are happy with the seasoning.
Turn off the heat and wait until the pork chops are ready.





While the apples cook prepare the meat:
Place the pork chops on a broiling pan. 

Tip: cover the broiling pan with foil so it is easier to clean later.








Broil 3 inches from the heat for about 5 to 6 minutes per side.










Leave the oven door partially open when broiling.


















The apples are going to be ready a little before the pork chops.
So when the pork chops are ready it is time to plate.





Serve the pork chops with the apples on top and finalize with chopped pecans.




 
Suggested sides: Brazilian garlic Rice or mashed potatoes and a green vegetable of choice, such as Green Beans à la Mimi, broccoli or asparagus.

Suggested wine: Chardonnay

2 comments:

  1. I never thought to add shallots to applesauce. What does that taste like? And I like the idea of chopped pecans on top of the apples and pork chops. Another great recipe, Amelia. Thank you!

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  2. Thanks Jayne :)
    I like shallots because they are sweeter than onions and when you chop them you get very small pieces. And pecans ... mmm ... I love pecans.

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