Ingredients

The following ingredients have 6 Servings
  • 1 Tbs. minced garlic
  • 1 1/2 tsp. minced fresh thyme
  • 1 1/2 tsp. minced fresh sage
  • 1 Tbs. plus 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground pepper
  • 3 Tbs. whole-grain mustard
  • 2 Tbs. plus 2 cups Riesling
  • 6 bone-in pork chops, each 9 oz. and 1 inch thick
  • 3 lb. Pink Lady apples, cored, cut into 1-inch pieces
  • <a href="http://www.williams-sonoma.com/recipe/potato-latkes.html"><b><u>Potato Latkes</u></b></a> for serving

Instruction

  • In a small bowl, stir together the garlic, thyme, sage, the 1 Tbs. salt, the pepper, mustard and the 2 Tbs. wine. Transfer to a sealable plastic bag and add the pork chops. Refrigerate for 2 hours, turning the bag occasionally.
  • In a large pot over medium-high heat, bring the 2 cups wine to a simmer and simmer until reduced to 3/4 cup, about 15 minutes. Add the apples and the 1/4 tsp. salt. Cover and cook, stirring occasionally, until the apples are softened, 18 to 20 minutes. Fit a food mill with the medium disc and set over a large bowl. Pass the apples through in batches. Set the applesauce aside.
  • Preheat an electric indoor grill to 400ºF. Lightly spray the grill with oil. Remove the pork chops from the marinade and place the chops on the grill. Cook until grill marks appear underneath, about 3 minutes. Rotate the chops 180 degrees and cook for 5 to 7 minutes more. Turn the chops over and repeat the grilling and rotating process on the second side until an instant-read thermometer inserted into the center of a chop registers 140° to 145°F, 8 to 10 minutes more.
  • Transfer the chops to a platter, cover loosely with aluminum foil and let rest for 10 minutes. Top each chop with a spoonful of the applesauce. Serve with potato latkes and the remaining applesauce alongside. Serves 6.