Ingredients

  • 1 tbsp minced garlic
  • 1 tbsp minced shallot
  • 3 tbsp WVOO Extra Virgin Olive Oil
  • 1/2 cup dry red wine
  • 1/2 cup WVOO Gravenstein White Balsamic Vinegar
  • 1 1/2 cups chicken stock
  • 1 cup veal stock
  • 6 rib pork chops (1 in. thick, about 1/2 lb each)
  • 1/2 Granny Smith apple
  • 1/2 cup golden raisins

Preparation

  • Cook garlic & shallot in 1 tbsp WVOO EVOO in a 3 qt heavy saucepan over low heat, stirring occasionally, until softened (about 3-5 min). Add wine and WVOO Gravenstein White Balsamic, boil until reduced to about a 1/2 cup (8-10) min. Add chicken and veal stocks and boil again to reduce to about 1 1/3 cups (15-20 in). Preheat oven to 400 degrees Fahrenheit.
  • Heat remaining 2 tbsp WVOO EVOO in a 12in heavy skillet over moderately high heat until hot bot not smoking. while oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 pork chops, turning over once for 4 in total, then transfer to shallow baking pan. Sear the remaining chops in the same manner and transfer to the same pan. Reserve the fat in the skillet. Roast on the middle rack in oven until thermometer inserted horizontally (without touching bone) reads155 degrees Fahrenheit (8-12 min).
  • While pork chops are roasting, peel the apple and cut into 1/3 in slice. Pour off all the fat from the skillet except for q tbsp. Next, cook apples and raising over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart (2-3 min). Add sauce and simmer, stirring for 1 min. Season with salt and pepper if desired.
  • Spoon sauce over pork chops and serve immediately. Makes 4-6 servings!
  • Enjoy!