Pork Chops with Apple Balsamic Sauce and Blue Cheese Tomato Gratin

1. 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.

2. 2

   Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes.

3. 3

   Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.

4. 4

   Preheat oven to 400F.

5. 5

   Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.

6. 6

   While oil is heating, pat pork chops dry and season with salt and pepper.

7. 7

   Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan.

8. 8

   Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet).

9. 9

   Roast in middle of oven until an instant-read thermometer inserted horizontally into center of chops (do not touch bone) registers 155F, 8 to 12 minutes.

10. 10

    While pork is roasting, peel apple and cut into 1/3-inch dice.

11. 11

    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.

12. 12

    Add sauce and simmer, stirring, 1 minute.

13. 13

    Season with salt and pepper.

14. 14

    Spoon sauce over pork chops.

15. 15

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

16. 16

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

* Per serving · 4 servings · Values may vary.