Ingredients

Makes 4 to 6 servings

　　1 tablespoon minced garlic

　　1 tablespoon minced shallot

　　3 tablespoons olive oil

　　1/2 cup dry red wine

　　1/2 cup apple balsamic vinegar *, or 5 tablespoons cider vinegar mixed with 3 tablespoons balsamic vinegar

　　1 1/2 cups chicken stock, homemade or store-bought**, but not canned broth

　　1 cup veal stock, homemade or store-bought**

　　6 (1-inch-thick) rib pork chops (each about 1/2 pound)

　　1/2 Granny Smith apple

　　1/2 cup golden raisins

　　Accompaniment: blue cheese potato gratin

　　

Step 1

Cook garlic and shallot in 1 tablespoon oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until softened, 3 to 5 minutes. Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes. Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.

　　

Step 2

Preheat oven to 400°F.

　　

Step 3

Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil is heating, pat pork chops dry and season with salt and pepper. Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan. Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet). Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155°F, 8 to 12 minutes.

　　

Step 4

While pork is roasting, peel apple and cut into 1/3-inch dice. Pour off all but 1 tablespoon fat from skillet, then cook apple and raisins over moderate heat, stirring occasionally, until apple is golden brown and caramelized but not falling apart, 2 to 3 minutes. Add sauce and simmer, stirring, 1 minute. Season with salt and pepper.

　　

Step 5

Spoon sauce over pork chops.

　　

Step 6

Available at some specialty foods shops and Dean & DeLuca (877-826-9246).

Step 7

** Use stock available at specialty foods shops and butcher shops.