CHEF JEFF — ONE BYTE AT A TIME: Pork Chops and Apples

If “Radically Simple” sounds good, try this from author Rozanne Gold’s latest.

Pork Chops and Apples

2 cups chicken broth

½ cup Madeira wine

1 large garlic clove, minced

2 bay leaves

2 tablespoons unsalted butter

Salt and pepper to taste

2 large thick rib pork chops

1 large apple

1 tablespoon olive oil

2 teaspoons minced fresh tarragon

Combine broth, garlic and bay leaves in skillet. Bring to boil over high heat. Boil until reduced to 3 tablespoons. Remove bay leaves. Stir in butter, salt and pepper. Keep warm. Heat broiler. Season pork with salt and pepper. Place on rimmed baking sheet. Slice apple to make 6 ¼-inch rounds; remove core and seeds. Broil pork close to heat for 5 minutes. Turn chops and arrange apple slices around them. Drizzle with oil. Broil about 5 minutes more, until pork is cooked through and apples are soft and golden. Divide between 2 plates. Drizzle with warm butter sauce. Sprinkle with tarragon.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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