Pork Chops with Apples and Shallots, Is this a German, Swedish, or French dish? Well if you add Calvados it could be French? Well, I think any nationality can claim it. This dish could be cooked in a crock pot and make another great meal. No matter how you cook it, you can’t go wrong.
Using a large skillet heat up your La Terra Olive Oil on medium heat. The oil needs to be hot. Place your chops in the skillet and turn the heat up from medium to hot. If you have numbers on your dials, us number 5. Season with salt and pepper.
As you see the pork chops are browning. Turn the pork chops when the first side easily releases. You will need to season once again. Cook the second side until they are browned also. Depending on you stove this process could take ten minutes.
Remove the pork chops from the pan and place them on a plate.
Add the shallots to the hot pan and cook until all of the brown goodness is absorbed into the shallots
Add you apples at this point and cook for three to five minutes.
Add your stock, lemon juice and the pork chops to the pan. Let it come to a boil and reduce your heat. When the porks chops are cooked the way you like them, remove from the heat and plate them up.
Dish out the apples and the shallots on your plate and place the pork chops on top and spoon out some of the broth on top of the pork chops.
- 4¾″ Thick Pork Chops, Bone In (ruffly 6 ounces each)
- 2 Tbsp La Terra Citrus Habanero EVOO
- Sea Salt and Freshly Ground Black Pepper
- ½ Pound Shallots, Quartered Lengthwise
- 1 Granny Smith Apple, Cored, Halved & Sliced
- 1 Golden Delicious Apple, Cored, Halved & Sliced
- ½ Cup Of Chicken Stock, (use more if needed)
- 1 Tbsp. Fresh Squeezed Lemon Juice
- Brown pork chops in oil and remove from pan.
- Cook shallots in same pan until brown.
- Add apples to shallots and cook 3-5 minutes.
- Add stock, lemon juice, and browned pork chops to pan.
- Let it come to a boil then reduce heat and cook until done.
- Read the full blog post for additional cooking details and tips.