LAFAYETTE, Ind. (WLFI) - This recipe is from the chefs at RedSeven Bar & Grill .
Apple Balsamic Pork Chops with Potato Gratin
Potato Gratin: Serves 6
2 tablespoons olive oil
3 medium onions, halved lengthwise, then thinly sliced crosswise
4 russet (baking) potatoes
2 cups heavy cream
1 cup crumbled blue cheese
1 cup grated whole-milk mozzarella
1/2 teaspoon salt
1/2 teaspoon black pepper
- Preheat oven to 375°F.
- Heat oil in a 12-inch skillet over medium high heat until hot, then sauté onions, stirring occasionally, until they begin to brown, about 4 minutes. Reduce heat to medium and cook onions, stirring occasionally, until golden brown, about 12 minutes.
- Peel potatoes and slice paper-thin crosswise with slicer or knife. Combine potatoes and cream in a 2-quart heavy saucepan (potatoes on top may not be completely immersed) and bring to a boil. Remove from heat and cool to warm, about 30 minutes.
- Transfer one third of potatoes with a slotted spoon to a lightly oiled 3-quart shallow baking dish (reserve any cream in pan), spreading them in an even layer, then sprinkle evenly with half of onions and one third of each cheese and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Make 1 more layer each of potatoes, onions, cheeses, and seasoning in same manner, then top with remaining potatoes and remaining cheeses. (Do not season top layer.)
- Pour reserved cream evenly over top and cover tightly with foil.
- Bake in middle of oven 45 minutes. Increase oven temperature to 400°F, then remove foil and bake until top is golden brown, 12 to 15 minutes more. Let stand 15 minutes before serving.
1 tablespoon minced garlic
1 tablespoon minced shallot
3 tablespoons olive oil
1/2 cup dry red wine
5 tablespoons cider vinegar
3 tablespoons balsamic vinegar
1 1/2 cups chicken stock, homemade or store-bought (low sodium)
1 cup beef stock, homemade or store-bought (low sodium)
6 (1-inch-thick) rib pork chops
1/2 Granny Smith apple
1/2 cup golden raisins
- Cook garlic and shallot in 1 tablespoon oil in a 3-quart saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes.
- Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes.
- Add chicken and beef stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
- Preheat oven to 400°F.
- Heat remaining 2 tablespoons oil in a 12-inch skillet, over medium high heat until hot.
- While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops, then transfer to baking pan (reserving fat in skillet).
- Roast in middle of oven until done, about 10 minutes.
- While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes.
- Add sauce and simmer, stirring, 1 minute.
- Season with salt and pepper. Spoon sauce over pork chops. Serve with Potato gratin
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