- 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
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Blot chops dry and allow to come to room temperature. Salt and pepper just before cooking.
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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.
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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.
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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.
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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.
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Stir in the lemon juice and butter and adjust any seasoning.
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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.
