- 1 Tbsp minced or grated garlic
- 1 Tbsp minced shallot
- 3 Tbsp J. Olive Co. Tuscan Herb olive oil , divided, plus a little more for oiling the baking pan
- ½ cup dry red wine
- ½ cup J. Olive Co. Gravenstein Apple Balsamic
- 2 ½ cups chicken stock, preferably low salt and not canned
- 6 (1” thick) rib pork chops, about ½ pound each
- Freshly ground black pepper
- 1 ½ Granny Smith or Gala apples, peeled, 1/3” dice
- ½ cup golden raisins
- Heat 1 Tbsp of Tuscan Herb olive oil in a large saucepan or Dutch oven over low heat. Add the garlic and heat for about 1 minute until fragrant. Add the wine and Gravenstein Apple Balsamic and boil until reduced to about ½ cup, 8-10 minutes. Watch closely to be sure it doesn’t burn.
- Preheat the oven to 400 degrees, F.
- Heat the remaining 2 Tbsp of Tuscan Herb olive oil in a heavy skillet over medium-high heat until hot but not smoking. While the oil is heating, pat the pork chops dry with paper towels. Season with salt and pepper. Sear approximately 3 chops (don’t crowd them in the pan), turning over once, about 4 minutes total. Then transfer them to a lightly oiled shallow baking pan. Sear the remaining chops in the skillet, then transfer them to the baking pan. Roast the chops in the middle of the oven until an instant-read thermometer registers 155 degrees F, about 8-12 minutes.
- Meanwhile, peel, cut, and dice the apples. Pour off all but 1 Tbsp of fat from the skillet, then cook the apple and raisins over medium heat, stirring occasionally, until the apple is golden brown and caramelized, but not falling apart, about 2-3 minutes. Add the sauce and simmer, stirring 1 minute. Season with salt and pepper to taste. Serve the pork chops with the sauce spooned over them or on the side, as desired.
Recipe modified from FlyingOlive.com