Friday, December 18, 2015

Pork Chops with Apple Shallot Pan Sauce

We are mere days away from the winter solstice, and it is dark around here. Seriously, people. Seattle is really far north, and it looks like midnight at 3:30 p.m. Add in the cloud coverage and pouring rain...gross.

To combat this crummy weather, I need cozy food. Simple, belly-filling meals like Pork Chops with Apple Shallot Pan Sauce. It comes together quickly (leaving you plenty of time to wrap a few Christmas presents), but it still feels special. You could totally serve this to company and look like a rock star.

Why don't we show this dreary darkness who's boss and make some hot dinner.

Let's get cooking!

Pork Chops with Apple Shallot Pan Sauce
Inspired by Pork Tenderloin with Apples and Shallots
Serves: 2

1/2 tablespoon oil
2 boneless pork chops, 1 1/2" thick
Salt and pepper
1/4 - 1/2 teaspoon dried thyme
1 tablespoon butter
1 medium apple, thinly sliced
1 shallot, peeled and chopped
1/2 cup chicken broth

Heat oil in a skillet over medium-high. Generously season pork chops with salt and pepper and sprinkle with thyme on both sides. Add pork to pan and cook until pork chops are browned and release easily when you try to move them, about 5-7 minutes per side. Remove pork chops to a plate and tent with foil.

Reduce heat to medium and add butter, apple, and shallot to the pan. Cook until the apples begin to soften, about 5-7 minutes.

Stir in chicken broth and scrape up browned bits from the bottom of the pan. Return pork chops and any accumulated juice to the skillet. Reduce heat to medium-low and simmer until the pork is fully cooked. This will just take a few minutes. (Pork should reach an internal temperature of about 145 degrees.) Tent with foil and allow pork to rest for 5 minutes before serving with the apple shallot sauce.

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