Pork Chops with Vanilla Apples & Shallots
These pork chops are seared in the skillet until golden brown, then simmered with apples and vanilla for a flavorful fall dinner!
Servings: 2 people
Calories: 670
Ingredients
- Two 8 ounce bone in pork chops
- 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
- 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.
- 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).
- 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: 670 | Total Carbs: 29.7g | Protein: 52.3g | Fat: 36.5g | Fiber: 5.6g | Net Carbs: 24g