When I was a little girl living in Long Island (before my family relocated to Atlanta), one of my favorite activities was going to the nearby apple orchard. Nothing said fall like crunching through the fallen leaves to choose my favorite crisp, sweet specimens. I would also beg my mom for a gallon of fresh cider, which I always preferred cold.
I’ve tried a lot of apple varieties over the years, but my all-time favorite has to be the Granny Smith. As a child, I marveled at its bright green skin and its tart-but-sweet (and never grainy) flavor. Now, as an adult, I still turn to it for its resilient texture and its ability to “play nice” with many different proteins and accompaniments. In this recipe, the acidity of the apples and the wine bounces off the sweetness of the shallots and the meatiness of the bone-in chops to create a balanced meal that is simple to prepare. You could certainly use onions instead of shallots, though you might want to add a teaspoon or so of sugar. I served this with salad, but you could also pair it with cooked veggies or a starch of some sort.
Just don’t skimp on the Granny Smiths. Your inner child will thank you.
Heat broiler; set rack 4 inches from heat. In a large skillet, heat butter over medium-high. Add shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover pan; reduce heat to medium. Continue cooking until shallots are soft, about 5 minutes more.
Add apples and wine; cover, and cook until apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and apples are tender, 2 to 4 minutes more. Remove from heat; cover to keep warm.
While apples are cooking, season pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon warm apple mixture over chops.