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 400&#186;F. 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&#176; to 145&#176;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.