Pork Chops with Apple Balsamic Sauce

Cooking Time: 20 Min    Servings: 6


  • 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


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.