- 4 Moody’s pork chops 1 inch thick, preferably bone-in (8 oz each)
- 2 T olive oil
- Salt and freshly ground black pepper
- ½ C dry white wine
- 2 T chopped shallot or red onion
- 1 large onion halved and sliced
- ½ C chicken stock
- 1 T butter
- 2 T chopped fresh parsley for garnish
Blot chops dry and allow to come to room temperature. Salt and pepper just before cooking.
Heat the olive oil in a large skillet over medium-high heat; when the oil is hot add the chops. Cook for about 2 minutes and then turn the chops, they should be nicely browned. Repeat for the second side.
Reduce heat to medium and add the wine and the shallot to cook, turning the chops once or twice until the wine has almost evaporated around 1 to 2 minutes. Transfer the chops to a platter and return the pan to the heat.
Add the apples and onion to the hot pan and stir until they just start to stick, 1 to 2 minutes. Add the stock, stirring and scraping the brown bits from the pan. Return the chops to the pan, along with any accumulated juices. Bring the mixture to a simmering boil, reduce heat and cover.
Cook, stirring occasionally and turning the chops once or twice until they are tender. If the apples start to stick to the pan, add a little water. The chops are done when their juices run slightly pink. The apples and onions should be soft.
Stir in the lemon juice and butter and adjust any seasoning.
Serve the chops with the apples, onions and any remaining juices on top, garnished with the parsley.
Enjoy! Wine Pairing: A nice Riesling pairs well with this dish as does a Pinot Noir.