If you prefer, you can replace the white wine with an equal amount of apple cider. To prevent peeled apples from turning brown, place them in a bowl of cold water mixed with the juice of one lemon.
Recipe information
Yield
serves 4
Ingredients
Wilted Spinach with Nutmeg
Preparation
Step 1
Heat the broiler; set a rack 4 inches from the heat. In a large skillet, heat the butter over medium-high heat. Add the shallots; cook, stirring occasionally, until browned, about 5 minutes. Cover the pan; reduce the heat to medium. Continue cooking until the shallots are soft, about 5 minutes more.
Step 2
Add the apples and wine; cover, and cook until the apples are beginning to soften, about 5 minutes. Uncover; cook, stirring, until most of the liquid has evaporated and the apples are tender, 2 to 4 minutes more. Remove from the heat; cover to keep warm.
Step 3
While the apples are cooking, season the pork chops generously with salt and pepper; place on a rimmed baking sheet. Broil until cooked through, 3 to 5 minutes per side. To serve, spoon the warm apple mixture over the chops.
Wilted Spinach with Nutmeg
Step 4
In a large, deep saucepan with a tight-fitting lid, melt the butter over medium heat. Add the spinach (with water still clinging to the leaves); cover, and cook until wilted, stirring halfway through, about 5 minutes. Remove from the heat. Season with the nutmeg, salt, and pepper. Serve immediately, with a slotted spoon.
