Seared Porckchops with an Apple-Shallot Compote

Since we had celebrated the holiday on Sunday, we did not have the normal corn beef and cabbage as you would on Saint Patrick’s Day- I hope everyone had a fun and safe holiday celebration. Instead I decided to make some seared pork chops.

The chops were initially seasoned with salt and pepper. In a medium pan I heated up some oil along with some Worcestershire sauce. I then proceeded to brown the chops on both sides and near completion with them still in the pan, I deglazed the pan with a little red wine and cooked both sides slightly more.


While all this was going on, I diced up one apple and one whole shallot, and tossed them in a small saucepan with some butter. Part of the way through the cooking process, I added in some honey and cooked it down. Near the end I tossed in some fresh oregano for some added flavor and topped the chops with this combination.

As a side dish, I did a twice-baked baked potato. I initially baked 3 potatoes whole and then as they cooled, cut them in halves (careful to keep them fully intact). Each one I had scraped out (the four halves I saved for secondary usage had some still on the sides to maintain structure while the others I fully scraped out). I then tossed this into a bowl which contained a combination of heavy cream, and sauteed garlic, kale, small bits of bacon, and some mozzarella (mainly for creaminess). I then mixed this up, spooned back into the potato halves and baked again. Near the end, I topped the halves with a little bit of cheddar for added flavor or color (I do like things to look nice and colorful).




2 thoughts on “Seared Porckchops with an Apple-Shallot Compote

    • Thank you (and sorry for delayed response- visiting family/friends past few days). It came ourt really nice, I just wanted something a bit different then something like applesauce on the side.

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