The Witchery

This recipe started it's life in the pages of Food & Wine, but thanks to Stop and Shop not having any pomegranates this week, I had to improvise.

Pork Chops with Sautéed Apples

1 Tablespoon olive oil
4 boneless pork chops, about 1 inch thick (about 2 pounds)
Salt and freshly ground pepper
3 large Granny Smith apples, cored and cut into 1/2-inch-thick rounds
3/4 cup sweet vinaigrette (I used Maple Grove Farms All Natural Maple Fig Dressing)

In a large skillet, heat the oil on medium high heat until shimmering. Season the pork chops with salt and pepper. Add the chops to the skillet and cook, turning once, until they are golden, about 11 minutes. Transfer the chops to a plate, cover loosely and keep warm.

Add the apples to the skillet and cook for about 4 minutes. Add the vinaigrette and let it cook for another 4 minutes, until it is reduced to about 1/4 cup. Place a serving of apples next to each pork chop, and spoon the reduced sauce over each.

Served with mixed grain rice and organic string beans.

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Note: if you flirted with the butcher, and ended up with 2" thick pork chops, cook longer. Remember, an instant read thermometer is your friend (aim for 160°F). If you saw the pilot episode of House, you know better than to eat undercooked pork.

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