Pork Chops with Apples and Shallots
I grew up on good, simple, uncomplicated food, and I think that explains why I still like to eat that way. I don’t like meals to be fussy or too precious or with an ingredient list the length of my arm, and I think I have my mom to thank for that. My mom is a great, confident cook, but she doesn’t care much about food in the grand scheme of things. She would rather, I think, be reading the New Yorker in bed (am I embarrassing you, Mom?). I had friends growing up who already had sophisticated tastes — a parent who went to culinary school and a cheese course after dinner every night — but I don’t think I had tasted foie gras or good champagne or roquefort until I was in my 20’s. I was too busy loving extra-sharp cheddar cheese and crackers with a cup of tea (quite possibly one of life’s most perfect meals), the best roast chicken, lovely pies, and my mom’s pork chops with Spanish rice.
But I’m a little trepidatious to tackle recipes I remember with so much fondness from childhood. Take for instance the time I made my childhood favorite, King Ranch Chicken. While I could see why I loved it (hello, creamy, spicy goodness), it didn’t exactly stand the tastebud test of time. So I’m leaving the pork chops and Spanish rice alone in my memory for awhile (though pork chops were on sale and you can bet I have four more in my freezer that I need to figure out what to do with) and tried my hand at this grown-up version of pork chops and applesauce.
This meal is very simple and very quick, but has a nice elegantly rustic quality to it. In other words, the person I was cooking for thought this was pretty lovely for a Thursday dinner, and it would be delightful for a small dinner party of four.
Pork Chops with Apples and Shallots
adapted from Everyday Food
Serves 2
1 tablespoons butter
1/4 pound medium shallots, quartered lengthwise
1 Granny Smith apples, peeled, cored, and cut into eighths
1/4 cup white wine (all I had was just a drop of Lillet and it was so good in this)
1 sprig fresh thyme (if you have it)
2 pork rib chops (each 1/2 inch thick and 6 to 8 ounces)
coarse salt and ground pepper
Heat broiler; set rack 4 inches from heat. In a large skillet, melt butter over medium-high. Add shallots and cook, stirring occasionally, until browned, about 5 minutes. Cover pan and reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
Add apples, wine, and thyme, 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 tender, 2 to 4 minutes more. Taste season with salt and pepper, if needed. Remove from heat and cover to keep warm.
While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops.
Lisa (dinner party): Oh, yum. I love apples and pork. This looks so delicious.1 year ago
Melissa: Ooh, I am going to try this to attempt to overcome my fear of cooking pork chops. The ones I grew up eating were like fatty hockey pucks (sorry, Mom). Any tips to avoid overcooking?1 year ago
Lisa, Me too. Have you tried Nigella’s mustardy pork chops with hard cider? Seriously good.
Melissa, Okay, my biggest cooking fear is chicken breasts, so I hear you. At the shortest recommended cooking time, I cut into the middle and see how they’re doing. Not much of a “trick” but that’s what I do. I figure one day I’ll be as comfortable with pork and chicken as I am with beef and won’t have to cut into it.1 year ago
Sara Rose: Chicken breasts are the thing I suck at cooking too, besides I’d rather eat a fatty chicken thigh any day. My mom makes this pork chop recipe with camembert mustard sauce that’s seriously similar to Nigella’s mustardy chops. I also fear baking bread. To the point that I’d almost rather get a bread machine, but then I’d probably feel like a loser.1 year ago
Sara Rose, You just sit tight on the bread front, because I have only ever made bread from one recipe and it always turns out great. And I’m posting about it on Monday.1 year ago
Phoo-D: Granny smith apples are great with pork and the addition of thyme and shallots looks lovely!
Phoo-D1 year ago
rebecca: I LOVE the simplicity of this dish. I really believe that the best recipes have just a few high-quality ingredients that are thrown together “to taste”.1 year ago
Betsy: Why are shallots so much more special than an onion? I don’t know, but it is. I am going to love this!1 year ago
Lisa (dinner party): I have not tried that recipe, but I do love mustard (and Nigella) so it’s calling my name.
You know what else is amazing roasted with pork? Red grapes. I found this recipe in F&W for veal chops with roasted grapes and substituted pork chops and it was pretty fab. Made a nice, tart, jammy compote.1 year ago
Sara Rose: Oooooohhhhh bread recipe. Promise it won’t make me faint from the fear of trying to make it. I am so terrified of making bread- it’s pretty much irrational.1 year ago
Kristina: I’m having a major fit of carnivore envy right now. That looks sooo good, but dangit, my husband’s a vegetarian. And pork with red grapes? Oh, be still my beating heart! Maybe someday.1 year ago
Amy C: You know, this is one of my FAVORITE recipes. I got the everyday food cookbook, and I have used this recipe more than any other. It’s great because it looks beautiful and thought out, but really takes minimal time and effort. I usually use trader joe’s french cut pork chops, which work perfectly and look amazing.1 year ago
Lisa, Love the red grapes idea. Hmm, I’ll have to dream something up because I have some in the fridge right now. (They were on sale, too).
Sara Rose, It’s easy-peasy and has never failed me. Only thing is, though, it does have a lot of different grains in it. But that’s what makes it so special, I think.
Kristina, I’m so glad to hear that, because I was posting this picture I thought, does this pork chop look too…meaty? Are people going to think it’s gross? Anyway, you should make it on a girl’s night just for you. That’s when I make the stuff Sebastian doesn’t like (ie Salmon).
Amy C, You are so right. It does look beautiful and special, but is really very simple. If there are other recipes as good as this in the cookbook, tell me. I’ve been underwhelmed by some of them.1 year ago
Sophie: MMMM… a simple yet so delicious dinner!!! MMMM…1 year ago
Amy C: You’re right, there are some BIG misses in this book. However, I really loved the Zucchini and Chicken salad, as well as (believe it or not), the steak and onion sandwiches - so simple, but I make them frequently as last minute throw-togethers. OH, and that asparagus tart- I whip that out every spring, to the great admiration of my guests. I think that tart is one of the best in the book. Just watch the cooking time…they ask you to bake the dough for much longer than it actually should cook, which means you really should roast the aspargus seperately.1 year ago
Sara Rose: Sebastian doesn’t like salmon? For real? Whoa.1 year ago