Recipe: Perfect Apple Sage Bourbon Pork Chops

Apple Sage Bourbon Pork Chops. Heat oil in large skillet on medium-high heat. Stir in juice, sugar and remaining seasoned flour until well mixed. Make pork chops with an apple, honey, and whiskey glaze, or just use the glaze itself to baste a special baked ham.

Apple Sage Bourbon Pork Chops Today I'm making apple-brined, French-Cut Pork Chops and finishing with an Apple-Bourbon glaze in the Masterbuilt Smoker. I always brine pork chops when. This pork chops with apples and onions dish is a deliciously light and flavorful meal that's perfect for Fall. You can have Apple Sage Bourbon Pork Chops using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Apple Sage Bourbon Pork Chops

  1. Prepare 6 of bone in 1/2 inch thick pork chop.
  2. You need 1/2 cup of bourbon.
  3. Prepare 6 of Apples diced, I prefer honey crisp.
  4. It's 3 sprigs of sage- fresh.
  5. You need 1/2 cup of Apple Cider.
  6. You need 1/3 cup of Apple Cider Vinegar.
  7. It's 1 TBSP of Worchester.
  8. Prepare 2 TBSP of brown sugar.
  9. You need 2 tablespoons of butter.
  10. It's 2 of shallots.
  11. You need 1 of Or 2 sweet onions.
  12. Prepare 3 of acorn squash.
  13. Prepare of 6 tbsp of brown sugar for squash.
  14. It's 6 tbsp of butter for squash, 1 tbsp each.

Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Spoon stuffing mixture evenly into each pocket. Cut apples into chunks - quarter the apple, then cut each quarter into thirds lengthwise, then cut each slice in half crosswise. Add pork chops - you can either remove the apples, brown the chops and then add the apples back or just.

Apple Sage Bourbon Pork Chops step by step

  1. Take your pork chops and soak in mildly warm salt water for 45 minutes on counter, pat pork dry set aside on plate.
  2. Prepare sea salt and course black pepper. Grind sprinkle on pork chops while heating your cast iron pan on hot w 2 TBSP of olive oil. Let it smoke mildly, then turn down to 6 or 7. Add 2 tbsp butter.
  3. Brown pork chops once pan is hot. 2-3 minutes on each side until the seat is brown.. do not burn. Turn heat to 7. Set each chop aside in another enamel o en safe pan. Oven needs to be heated to 275. Scrap bowl bits from cast iron pan into new pan w chops..
  4. Take apples, add nutmeg and cinnamon to apples, set aside.
  5. Add all liquid together to make sauce- whisk and put in Apple over pork, then pour liquid over after mixed..
  6. Add sage around edges of dish in liquid..
  7. In another pan add 2 tbsp butter, carmelize butter and onions along w rosemary and other Provence style herbs. Add over apples..
  8. Liquid should cover chops, if it does not add more Apple Cider until liquid covers most of chops. Cook for 3 hours on 275. Using a baster after 2 hours rotate pork and baste..
  9. On a separate cookie sheet pan, place 1/2 acorn squash, scope out middles, wrap in tin foil, add butter and brown sugar wrap each one up, place on sheet in oven..
  10. Cook all items for 3 hours on 275..
  11. Once timer is off, check chops and baste or use a ladle to take out liquid. Use a separate pot to make gravy. Add cornstarch to hot liquid from chops and apples !! Add cornstarch to thicken..
  12. Serve w squash, pork and apples and onions!! Yummy...

These pork chops are going to be a date night favorite in your household this fall. Brush with oil; sprinkle with chopped sage. Insert an ovenproof thermometer into the center of an inside thigh muscle. Plump, rich pork chops with melting fat and crunchy crackling, steeped in cider and surrounded by sweet apples infused with thyme and dotted with crisp sage leaves. Crush the potatoes slightly to flatten them.

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