Madeira Bay Pork Chops

I am quickly becoming a big fan of Rozanne Gold's new cookbook, "Radically Simple". All of the recipes I have tried so far have indeed been simple, but also had really great flavor. I made these pork chops in less than 30 minutes. They felt like a special meal, something you might order at a fancy restaurant. They were so flavorful that David requested we have them for Christmas dinner this year and I have to say it is tempting. Really, Christmas dinner on the table in less than an hour with potatoes? It almost feels like cheating.

Madiera Bay Pork Chops
adapted from Radically Simple

2 cups chicken broth
1/2 cup Madeira wine
1 large garlic clove finely minced
2 bay leaves
2 tablespoons unsalted butter
salt and pepper to taste
3 large thick pork chops
1 large apple
1 tablespoon olive oil
2 teaspoons minced tarragon

Bring the broth, Madeira, garlic, and bay leaves to a boil in a skillet over high heat. Reduce to 3 tablespoons, about 15 minutes. Remove the bay leaves and add butter. Season with salt and pepper. Set aside, but keep warm.
Preheat the broiler. Spray broiler pan with non-stick cooking spray. Season pork chops with salt and pepper and place on broiler pan. Slice through an entire apple making six 1/4 inch slices, remove core and seeds. Arrange apple around pork chops. Drizzle everything with olive oil. Broil pork chops for 7-10 minutes, until cooked through. Stack the apple slices on top of the pork chops, drizzle with Madeira sauce, and sprinkle with tarragon. Serve immediately.