Pork Chops with Apples and Shallots
If you prefer, you can replace the white wine with an equal amount of apple cider. To prevent peeled apples from turning brown, place them in a bowl of cold water mixed with the juice of one lemon.
Recipe information
Yield
serves 4
Ingredients
Wilted Spinach with Nutmeg
Preparation
Step 1
Heat the broiler; set a rack 4 inches from the heat. In a large skillet, heat the butter over medium-high heat. Add the shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover the pan; reduce the heat to medium. Continue cooking until the shallots are soft, about 5 minutes more.
Step 2
Add the apples and wine; cover, and cook until the apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and the apples are tender, 2 to 4 minutes more. Remove from the heat; cover to keep warm.
Step 3
While the apples are cooking, season the pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon the warm apple mixture over the chops.
Wilted Spinach with Nutmeg
Step 4
In a large, deep saucepan with a tight-fitting lid, melt the butter over medium heat. Add the spinach (with water still clinging to the leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes. Remove from the heat. Season with the nutmeg, salt, and pepper. Serve immediately, with a slotted spoon.
