Butterscotch-y and delicious, a credible beurre blanc elevates a humble stack of cooked apples and pork to a four-star dish. You will feel very accomplished serving it.
2 cups chicken broth
1/2 cup Madeira
1 large clove garlic, finely minced
2 bay leaves
2 tablespoons unsalted butter
2 large thick rib pork chops, about 10 ounces each
1 large apple
1 tablespoon olive oil
2 teaspoons finely minced fresh tarragon
Combine the broth, Madeira, garlic, and bay leaves in a skillet. Bring to a boil over high heat and continue to boil until reduced to 3 tablespoons, 15 minutes. Remove the bay leaves and stir in the butter. Add salt and pepper. Keep warm.
Preheat the broiler. Season the pork with salt and pepper. Place on a rimmed baking sheet. Slice through the entire apples to make 6 1/4-inch slices, through the stem end; remove the core and seeds. Arrange the apples around the chops. Drizzle with the oil. Broil as close to the heat as possible until the pork is cooked through (still moist and juicy) and the apples are soft and golden. Stack the apples on the chops; drizzle with the warm butter sauce. Sprinkle with the tarragon. Serves 2
Adapted from Radically Simple, by Rozanne Gold, published by Rodale.