Smoked Pork Chops with Maple-Glazed Apples
New Media Publishing
Provided by: Ruth Cousineau
- Pat chops dry and season with 1/2 tsp each salt and pepper.
- Heat 1Tbsp oil in a 12-inch heavy skillet over medium-high heat and brown chops, in 2 batches, on both sides, about 3 minutes per batch. Set chops aside and keep warm.
- Add remaining Tbsp oil to skillet and cook shallots on medium heat, stirring often, until softened, 3 to 4 minutes. Add apples and cook, stirring occasionally, until beginning to be tender, 5 minutes, then add syrup and vinegar with 1/4 cup water. Cook, stirring often, just until apples are tender. Season with salt and pepper to taste and spoon over pork chops.