4 medium garlic cloves, sliced thin
1/2 tablespoon dried rosemary
freshly ground black pepper, to taste
2 tablespoons butter, unsalted
4 cups apples, peeled and diced (I like Golden Delicious)
1 clove garlic, minced
1/4 dry red wine
3 tablespoons raspberry jelly
2 tablespoons soy sauce
2 teaspoons red wine vinegar
pinch of cayenne
salt to taste
Preheat oven to 350°.
With a small, pointed knife, make several small slits into pork chops. Insert garlic slices into the slits. Sprinkle rosemary and pepper onto pork chops, pat spiced onto pork chops. Place in a dry baking pan. Bake uncovered about 25-30 minutes or until an instant-read thermometer reads 140°.
Meanwhile, melt butter in a large saute pan over medium heat. Add apples and minced garlic. Cover and cook, stirring occasionally, until apples are tender, 5 to 10 minutes, depending on ripeness of apples. Be careful not to overcook or apples will become mushy. Set aside.
Remove pork chops from pan. Cover with foil and allow to sit, 10 to 15 minutes. Spoon fat off the drippings in pan. Discard any garlic that remains in the pan. Place roasting pan on a burner over medium-high heat. When pork drippings are sizzling, deglaze pan by pouring in red wine.
Boil and reduce wine by half, stirring often and scraping bottom of pan with a spatula to incorporate all browned bits. Add jelly, soy sauce, vinegar and cayenne. Season with salt to taste. Boil 2 to 3 minutes, until sauce thickens enough to coat the back of a spoon. Pour sauce over apples. Cook over medium heat just until apples are heated through.
Serve apples over pork chops.
Recipe printed from http://TheSlowRoastedItalian.com/
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