Pork chops and caramelized apples–a winning combination. Though sometimes my chops fall victim to overcooking (I only have so many hands and eyes), this time everything came together beautifully. All thumbs up!

Pork Chops with Caramelized Apples

2 tbsp olive oil

4 boneless pork chops, about 3/4″ to 1″ thick

sea salt

ground black pepper

4 cups cooked white rice (yes, I used instant)

1 tbsp dried minced shallots

2 red apples, unpeeled and cut into 1/2″ cubes

3/4 cup white cooking wine

2 tbsp brown sugar

1 tsp dried rosemary

1/2 cup chicken broth

1 tbsp butter

1) Preheat oven to 200 degrees (for warming)

2) In large skillet, heat olive oil over medium-high; add pork chops, sprinkle with salt and pepper, and cook 6-7 minutes each side until centers are no longer pink (don’t wipe skillet clean–you’ll be using it again in a minute)

3) Meanwhile, divide rice between four oven-safe plates; place pork chops on top of rice and put plates in oven to keep warm

4) To same skillet in which pork chops were cooked, add shallots and apples; cook 3 minutes, stirring often; add cooking wine, brown sugar, rosemary, and chicken broth; bring to a boil and cook 3 minutes, stirring often; remove from heat and stir in butter; remove plated rice and pork chops from oven and spoon apples and sauce over pork chops; serve

Servings: 4