When it’s cold outside and you’re craving a rustic, build a
fire and wrap up in your favorite sweater meal, turn to this one. I request this frequently in the winter
months. The pairing of tart roasted
apples with shallots is nothing short of perfection. Top a couple good pork chops with this
wonderful combination of flavors and I guarantee this homey dish will instantly
make you forget about the temperature outside.
David purchases most of our meats from his favorite local “meat men.” The pork comes from Rockn’-B Farms and can be
found at our local Greensboro Farmers Market.
These are some of the most tender and flavorful pork chops we’ve found.
We credit Martha Stewart’s recipe from Everyday Foods Fast for the pork portion of this dish.
Pork
- 2T of butter
- 1/2 lb shallots, halved or quartered lengthwise (pieces should be about 3/4 inch thick)
- 2 Granny Smith apples, peeled, cored, and cut into eighths
- 1/2 C white wine
- 4 pork rib chops (each 1/2 inch thick and 8 ounces, we prefer bone on )
- Coarse salt and ground pepper
Directions
- Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
- Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; 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.
Sauteed Kale with Hazelnuts and Raisins
·
1/2lb Kale, chopped
and stem removed
·
1/4C Hazelnuts, toasted
·
2T Raisins
·
1T minced garlic
·
2T EVOO
Directions
1.
Trim kale from stem and chop into ~1” pieces, mince 1T of garlic and
place 2T of raisins in small bowl.
2.
Place small pan on medium-high heat, roughly chop hazelnuts and place in
pan. Once fragrant, place in raisin bowl.
3.
Place large pan on medium high heat and add EVOO, once oil is shimmering
add garlic. Cook for 30 seconds, add kale. Mix kale and cook 4-5 minutes until
it starts to soften.
4.
Add raisins and hazelnuts and cook for another 2-3 minutes. Pull off heat
and add S&P to taste.
