"Apple wedges, shallots, cider, vinegar, bone broth, garlic, and woody herbs tie everything together, creating a simple yet spectacular one-pan meal. The stewed apples and salty pork practically beg for the refreshing, spicy kick that freshly grated horseradish provides as a finishing touch. (Prepared horseradish works here too, but it's worth seeking out fresh.) I recommend having lots of crusty sourdough bread ready on the table for mopping up all the shalloty gravy."
"Place 2 bone-in pork chops on a baking sheet or plate and use a fork to poke the chops all over about 1/8-inch deep. Flip the chops and repeat poking on the other side. Season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Refrigerate uncovered for at least 5 hours and up to 24 hours."
Bone-in pork chops are fork-poked, heavily salted, and refrigerated uncovered for several hours to dry and season. Garlic, apples, and shallots are sliced and caramelized in oil and butter before adding cider, broth, vinegar, brown sugar, and herbs. The pork chops finish in the oven in the same skillet so they absorb the shalloty, apple-forward gravy. Freshly grated horseradish or prepared horseradish provides a bright, spicy finish. Crusty sourdough is recommended for mopping up the remaining pan sauce for a complete one-pan meal experience.
Read at Alternative Medicine Magazine
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