Local pork chop success!

Before you say "that's enough for one day, Anna. Go get out in your garden," I must tell you that the local pork chop I just ate was the tastiest thing ever. Here is how I prepared it:

Pork Chops with Apples
-- Adapted from Mark Bittman, "How to Cook Everything"

4 shoulder or center-cut loin pork chops, about 1 inch thick, with fat trimmed
Salt and black pepper
2 tbsp extra virgin olive oil
1/2 cup dry white wine
1 teaspoon minced garlic or 2 tbsp minced shallot, onion, or scallion (I used garlic)
1/2 cup chicken, beef, or veggie stock
1 tbsp butter or more olive oil
1 tbsp lemon juice or vinegar

Sprinkle pork chops with salt and pepper. Heat large skillet over medium-high heat for 2-3 minutes. Add olive oil. When first wisps of smoke rise from oil, add chops and turn heat to high. Brown chops on both sides. Move them around so they develop good color -- no longer than four minutes total. (This took about three minutes per side for me.)

Reduce heat to medium. Add wine and garlic and cook. Turn chops once or twice. Cook until wine is almost evaporated -- 3 minutes or so. Add stock, turn heat to low, cover, cook for 10 to 15 minutes. Turn chops once or twice. Cook until tender but not dry. (Mine took 10 minutes exactly.) Chops are done when firm to the touch, with juices that are slightly pink. Cut into them to make sure.

Transfer chops to platter. Cook 2 cups peeled, cored and sliced apples in the remaining liquid. Add 1/2 cup more white wine or stock if necessary. (This was not needed.) After 5 minutes, stir in 1 tbsp freshly squeezed lemon juice.

Eat, and enjoy!

Prijatno! (Enjoy!)
-- Anna