Steps:
- 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.
- Preheat oven to 400°F.
- 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. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.
- 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.
- Spoon sauce over pork chops.
- Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
- ** Use stock available at specialty foods shops and butcher shops.
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Ashley Thompson
[email protected]I'm not a big fan of pork, but I actually really enjoyed this dish. The pork chops were cooked perfectly, and the sauce was delicious.
Md palash Khan
[email protected]This recipe is a great way to use up leftover pork chops. I had some pork chops that were about to go bad, and this recipe was the perfect way to use them up.
Md Saikot
[email protected]I would recommend serving this dish with a side of roasted vegetables. It would be a great way to round out the meal.
Kamal Bm
[email protected]This recipe is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Surya Rai
[email protected]I accidentally added too much salt to the sauce, but it was still delicious. I would recommend being careful with the salt when making this recipe.
Md Kaisar
[email protected]I didn't have any balsamic vinegar, so I used apple cider vinegar instead. It worked just as well.
Tayyab mehmood Tayyab mehmood
[email protected]I used a different type of apple than the recipe called for, and it turned out great. The apples added a nice sweetness to the dish.
Tauhid Abdullahi
[email protected]I'm not a big fan of blue cheese, so I omitted the blue cheese-tomato gratin from the recipe. The pork chops were still delicious without it.
sambo toyin
[email protected]Overall, I thought this recipe was pretty good. The pork chops were cooked well, and the sauce was tasty. I would definitely make it again.
Haria Khan
[email protected]This recipe was a bit too complicated for me. I'm a beginner cook, and I found it difficult to follow the instructions.
Steve Habodasz
[email protected]The apple-balsamic sauce was too sweet for my liking. I would recommend using a different sauce.
Michael Fouche
[email protected]The pork chops were a bit dry for my taste, but the sauce was delicious. I would try this recipe again, but I would cook the pork chops for a shorter amount of time.
Kimberly Fernandez
[email protected]This dish is easy to make and doesn't take too long. I was able to get it on the table in about an hour.
Md Ajarul Islam
[email protected]I was a bit skeptical about the blue cheese-tomato gratin, but it turned out to be delicious. It added a nice tanginess to the dish.
Chris Patrick
[email protected]I've made this dish several times now, and it's always a hit with my family and friends. The pork chops are always cooked perfectly, and the sauce is amazing. I highly recommend this recipe!
chef chris Musungu
[email protected]This recipe is a winner! The pork chops were juicy and flavorful, and the apple-balsamic sauce was the perfect complement. The blue cheese-tomato gratin was also delicious, and it added a nice touch of richness to the dish.