I got the October issue of Food and Wine and was inspired to make the Savory Apple Compote with the apples I had from the apple orchard and also use some of the herbs in the garden before it freezes. I thought it would go well with pork chops, and it did!
4 pork chops (approx. 6oz each)
Salt and pepper
1/3 c white wine
1/2 c chicken broth
1/3 cup minced Vidalia or other sweet onion
4 Empire apples, peeled and finely chopped
1 1/2 teaspoons minced crystallized ginger
Pinch of dried sage
2 tablespoons cider vinegar
2 tablespoons sugar
- Salt and pepper both sides of your pork chops
- Heat a large saute pan on medium head with 1-2 tbsps of olive oil.
- Saute until browned and cooked through (5-6 minutes per side)
- Remove the chops onto a clean plate and tent with foil
- Meanwhile return the pan back to the heat and add the chicken stock and white wine. Deglaze the pan by scraping up the browned bits with the liquid until it reduces by about half.
- Plate pork and add pan sauce followed by Savory Apple Compote (below).
Savory Apple Compote: (food and wine)
- Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, about 4 minutes.
- Add the apples, ginger, sage, vinegar, sugar and 1/4 cup of water and bring to a boil. Cover and cook over low heat until the apples are very tender, stirring and mashing occasionally, about 10 minutes. Season the compote with salt to taste.