2 granny smith apples peeled and sliced 1/4″ thick, about 2 cups
1 vanilla bean, sliced horizontally and seeds scraped out with a paring knife, stalk reserved
2 cups white wine, I used chardonnay
1 tablespoon heavy cream (optional)
1. Preheat a cast iron or heavy bottom skillet over medium high heat. Use 2 teaspoons salt and 2 teaspoons pepper to season both sides of the room temperature pork chops. Add in 1 tablespoon olive oil and 1 tablespoon butter, and cook the pork chops about 8-10 minutes per side, until golden brown. Once cooked, remove pork chops and tent with foil on a plate.
2. With the heat still at medium high, add in the remaining 1 tablespoon olive oil and 1 tablespoon butter, the apples, shallots, and remaining teaspoon of salt and pepper. Cook about 4 minutes until the shallots turn translucent and the apples begin to turn golden brown in parts. Add in the 2 cups of white wine, vanilla bean seeds and vanilla bean stalk. Cook until the apples are tender and the wine has reduced to about 1/4 cup, about 6-8 minutes. Add in the 1 tablespoon heavy cream (optional).
3. Serve the pork chops topped with the vanilla apples, shallots and pan juices while still warm. Will keep in an airtight container for 1 week.