Pork and Apples

A little while ago I cooked my version of pork chops and applesauce at home. In a way I guess you could say it was pork chops and applesauce deconstructed. I purchased twice really nice butterflied Berkshire pork chops at our local grocery store and formed the rest in my head.

Berkshire Pork Chops and Apple Compote

Serves 2

Ingredients

2, 8 ounce butterflied pork chops, bone out

2 Fuji apples, skinned, cored and cut into small dice

1 large Spanish onion, small diced

3 slices of slab bacon, diced

1 large bunch of arugula, cleaned and rough chopped

½ cup apple cider

½ cup dry white wine

¼ cup apple cider vinegar

1. In a heavy bottom pan, render the bacon over medium high heat. When the bacon is crispy add in the onion. Cook over medium heat until the onion become tender and a little caramelized. Next, add in the apple and cook for a few minutes till it softens. Don't overcook the apple; you don't want it to fall apart.
2. Deglaze the pan with the wine, cooking it down till it is almost dry. Next, add in the apple cider, and the apple cider vinegar. Repeat the process and cook until the liquid reduces. Remove from the heat
3. I decided to grill the pork chops; since they were butterflied they cook really fast. Have your grill pre heated on high. Grill the pork chops, getting a nice char on them until they are just cooked. This only took about 3 minutes per side for me.
4. Remove the pork chops from the grill and let them rest for 7 minutes. While the pork chops rest, fold in the arugula into the apple and bacon mixture. When the pork chops are rested, slice them in half.
5. I plated the dish by placing one piece of pork on a plate, I spooned some of the apple mixture on top then placed the other piece of pork on top and repeated the process.