Ingredients: For The Pork Chops

  • 8 boneless pork chops, 1/2-inch thick, trimmed
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 tablespoon of Ultra Premium Robust Extra Virgin Olive Oil – something peppery like Frantoio would work well!
  • 3 tablespoons finely sliced shallots
  • 1/3 cup Maple Balsamic Vinegar

Ingredients: For The Poached Apples

  • 1 1/2 cups water
  • 1 cup Pumpkin Spice White Balsamic Vinegar
  • 1 – 3″ sprig fresh thyme
  • 1 ripe apple (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces

Directions: For The Poached Apples

  1. Bring water, balsamic to a simmer in a 2- to 2 1/2-quart saucepan.
  2. Add the apple and sprig of thyme.
  3. Simmer, gently stirring once or twice, until apple is tender, about 15 minutes.
  4. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.

Directions: For The Pork Chops

  1. Pat pork chops dry with paper towels.
  2. Sprinkle with sea salt and pepper.
  3. In nonstick 12 inch skillet, heat the olive oil over medium-high heat.
  4. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side.
  5. Transfer to platter and keep warm.
  6. Increase heat to high. Stir shallot into pan juices; cook 2 minutes.
  7. Stir in the balsamic and cook down for an additional 2 minutes.
  8. Add the strained poached apples to the pan and stir to combine.
  9. Adjust seasoning with sea salt and fresh ground pepper.
  10. To serve, ladle the pan sauce and apples over the pork chops.

Serves 4

Re-posted from the Veronica Foods blog.