Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pork Chops with Vanilla Apples & Shallots


  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 people 1x

Ingredients

Scale
  • Two 8 ounce bone in pork chopsĀ (I get my pork from ButcherBox, which I highly recommend)
  • 2 tablespoon olive oil, divided
  • 2 tablespoons butter, divided
  • 3 teaspoons salt, divided
  • 3 teaspoons pepper, divided
  • 2 shallots sliced 1/4″ thick, about 1/2 cup
  • 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)

Instructions

  1. 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. 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. 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.

Nutrition

  • Calories: 751
  • Fat: 27g