Smoked Pork Chops with Maple Glazed Apples

8 1/2-inch thick boneless smoked pork chops

2 tablespoons vegetable oil

1 shallot, finely chopped

2 tart apples, peeled, cored, and thinly sliced

2 tablespoons pure dark amber maple syrup

2 tablespoons cider vinegar

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.

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