Ingredients
- 4 1-inch thick Villari Brothers Pork Chops, preferably bone-in (approx. 8/9 ounces each)
- 4 Tablespoons Apple Juice
- 1 Tablespoon Olive Oil
- 1/2 Cup Ale or Pale Beer (or Hard Cider)
- 2 Tablespoons Chopped Shallots
- 3 medium Granny Smith Apples, sliced (remove core & remove peel if desired)
- 1 Large Onion, sliced
- 1/2 Cup Veal Stock or Chicken Stock
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Butter
- Salt and Freshly Ground Black Pepper to taste
- Fresh Parsley
Directions
- Heat Olive Oil in a large non-stick sauté pan over medium-high heat.
- Season Pork Chops with Salt and Pepper, and add to pan when the Oil is hot.
- Cook until Chops brown (approximately 2 minutes per side).
- Reduce heat to medium and add the Apple Juice and Beer or Hard Cider. (Be careful as liquid may splatter when it hits the hot pan.) Add the Shallots and cook for a few minuties, turning the Chops once or twice, until the liquid is almost evaporated. Transfer the Chops to a plate and return the pan to the heat. Add the Apples and Onion to the hot pan and stir until they start to soften.
- Add the Stock, stirring and scraping up any browned bits from the bottom of the pan.
- Return the Chops to the pan, along with any juices accumulated on the plate. Bring the mixture to a boil, reduce heat and cook, stirring occasionally and turning the Chops once or twice, for about 5-10 minutes. Add another 1/4 cup stock or water if the apples start to stick. When Chops are done (they will be firm to the touch, their juices will run just slightly pink, and when you cut into them the color will be rosy at first glance but turn pale within seconds) and Apples and Onions are soft, stir in the lemon juice and butter. Taste to adjust the seasoning.
- Serve the Chops with the sauce on top, garnished with parsley.
