Pork Chops with Apple Balsamic Sauce

Cooking Time: 20 Min    Servings: 6

Ingredients:

• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 3 tablespoons Olive Scene medium Extra Virgin Olive Oil
• 1/2 cup dry red wine
• 1/2 cup Olive Scene Red Apple Balsamic Vinegar 
• 1 1/2 cup chicken stock
• 1 cup veal or beef stock
• 6 - 1-inch-thick rib pork chops, each about 1/2 lb
• 1/2 Granny Smith apple
• 1/2 cup golden raisins

Directions:

Accompaniment: blue cheese potato gratin

1. Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. 
2. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. 
3. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
4. Preheat oven to 400F.
5. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. 
6. While oil is heating, pat pork chops dry and season with salt and pepper.
7. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan.
8. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). 
9. Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155F, 8 to 12 minutes.
10. While pork is roasting, peel apple and cut into 1/3-inch dice. 
11. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. 
12. Add sauce and simmer, stirring, 1 minute. 

Season with salt and pepper. Spoon sauce over pork chops.