For the sauce: 

  1. Place Kerrygold Salted butter in a small saucepan and melt over medium heat. Add shallots to melted butter and saute until soft, about 5 minutes. 
  2. Add red wine vinegar and apricot preserves to pan. Stir to combine and cook until heated through. Set aside.  

 For the Baked Apples 

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.  
  2. Place apples on baking sheet and add one cube of Kerrygold Salted butter to the cored well of each apple half. Brush apples with apricot sauce. 
  3. Bake for 20-30 minutes or until apples are cooked through. Remove from oven and set aside. 

 For the Pork Chops: 

  1. Add one tablespoon of olive oil to a cast iron pan and heat until shimmering. 
  2. Season the pork chops with salt and pepper and add to pan. 
  3. Cook on medium high heat for 4 minutes per side. Remove chops from pan when internal temperature is 135°F. Tent with foil and let rest for 10 minutes. 
  4. Serve with additional apricot sauce, baked apples and roasted vegetables, if desired. 

Recipe by Garnish with Lemon.