Pork Chops with Apple-Ginger Sauce for Two
This is a delightful (and easy!) weeknight dinner. Try to make this in October when Jane's apples are available.
- 2 6-8 oz pork chops, 3/4 to 1 in. thick
- 1 tsp vegetable oil
- 2 apples from Jane's tree, or Granny Smith apples, peeled, cored, and cut into 1/2 in. pieces
- 1 shallot, minced
- 1/8 tsp ginger
- 1/8 tsp allspice
- 1/2 c. fancy apple juice
Cut 2 slits, about 2 inches apart, through outer layer of fat and silver skin on each chop. Pat chops dry with paper towels and season with salt and pepper.
Heat oil in skillet over medium-high heat. Lay chops in skillet and cook until well-browned on one side, about 3 minutes. Flip chops, reduce heat to medium, and cook until meat register 145 degrees, 5-10 minutes. Transfer to plate and tent loosely with foil.
Meanwhile, put apple pieces in a small pot (along with a blob of butter if you like) and cook until apples are tender but still slightly firm.
Add apples and shallot to the fat left in the skillet and cook over medium-low until shallot is browned and apple is softened, 3-4 minutes. Stir in ginger and allspice and cook until fragrant, about 30 seconds. Deglaze with apple juice and any accumulated meat juices from the plate. Bring to simmer and cook to desired apple sauce thickness. Spoon over chops and serve.