Although boneless chicken breasts are a quick go-to that can be cooked up a zillion different ways, boneless pork chops are just as easy with just as many possibilities.
I was pondering ideas for a new way to make them and, after making Pork Stew with Apples and Sweet Potatoes, I was already pretty sure I wanted to use apples but I had no idea what else I wanted to add. Then I found this bottle of Pomegranate Balsamic while perusing the vinegar selection at Publix, remembered I already had POM Pomegranate Juice in the fridge, and I was off. The vinegar was the key to the rich and tangy flavor, which was such a good contrast to the sweet apples.
- Pork Chops, 6
- Apples, 2 (I used a Fuji and a Granny Smith, the choice is yours)
- Shallots, 2 or 3
- Pomegranate Juice, about 1/2 cup
- Pomegranate Balsamic, about 1/3 cup
- Butter, 2 or 3 Tablespoons
Slice the shallots. Core and slice the apples. You can peel them if you like but I’m too impatient for that. Besides, I think the peel worked well to hold them together as they cooked. They were nice and soft but didn’t turn into applesauce.
In a large saute pan, heat the butter over medium to medium-high heat just until it begins to bubble and brown. Add the pork chops and season with salt and pepper. Cook for a few minutes and once they come up easily, turn them over and brown the other side.
Remove the pork from the pan and add the shallots. Stir them for a few minutes, until they just begin to brown.
Add the apples and cook for another minute or two, until they’re well-coated with the butter and pan drippings. Add the pomegranate juice and stir to scrape up all the browned goodness from the bottom of the pan.
Return the pork to the pan, reduce the heat and cook for about 10-15 more minutes, until the pork is done and the apples are soft.
Once it’s all just about done, drizzle each piece of meat with a little pomegranate balsamic. Turn the meat a time or two so everything is well-coated.
Arrange the pork chops on a platter and spoon the apples and sauce over the top. Enjoy!