-
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
Add wine and vinegar and boil until reduced to about 1/2 cup, 8 to 10 minutes.
-
3
Add chicken and veal stocks and boil until reduced to about 1 1/3 cups, 15 to 20 minutes.
-
4
Preheat oven to 400F.
-
5
Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.
-
6
While oil is heating, pat pork chops dry and season with salt and pepper.
-
7
Sear 3 chops, turning over once, 4 minutes total, then transfer to a shallow baking pan.
-
8
Sear remaining chops in same manner, then transfer to baking pan (reserving fat in skillet).
-
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
While pork is roasting, peel apple and cut into 1/3-inch dice.
-
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
Add sauce and simmer, stirring, 1 minute.
-
13
Season with salt and pepper.
-
14
Spoon sauce over pork chops.
-
15
Available at some specialty foods shops and Dean & DeLuca (877-826-9246).
-
16
** Use stock available at specialty foods shops and butcher shops.
