Monday, August 18, 2014

Pan Seared PorkChops with Apple Jelly

4 porkchops, 1 1/2 - 2 inches thick
 2 Tbs butter
1 Tbs olive oil
1 small shallot, chopped
 1/4 cup chicken stock
 1/2 cup white wine
 3/4 cup apple butter or apple jelly
 salt and pepper to taste


  • Preheat oven to 375F. In a large, heavy skillet melt butter and heat olive oil over high heat. 
  •  Season pork chops with salt and pepper on both sides, sear in skillet until golden brown and flip.  
  • When both sides are seared, transfer skilled to preheated oven to finish cooking (about 8-10 minutes).  
  • When done remove skillet from oven and remove pork chops with tongs to a plate. Tent with foil to retain heat.

  • Spoon out any fat from skillet in excess of 2 tablespoons.  Return skillet to medium high heat and add shallots.  Saute until soft and fragrant.  
  • Pour in wine and scrape up and browned bits from bottom of pan with a wooden spoon. Let wine evaporate until almost gone and then stir in apple butter and chicken stock.  
  • The sauce with thicken slightly.  Season sauce with salt and pepper.  Pour sauce over chops and serve immediately.


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