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
- 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.
- Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes.
- Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
- Preheat oven to 400F.
- Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
- While oil is heating, pat pork chops dry and season with salt and pepper.
- Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan.
- Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet).
- 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.
- While pork is roasting, peel apple and cut into 1/3-inch dice.
- 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.
- Add sauce and simmer, stirring, 1 minute.
Season with salt and pepper. Spoon sauce over pork chops.