Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, apple sage bourbon pork chops. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Make pork chops with an apple, honey, and whiskey glaze, or just use the glaze itself to baste a special baked ham. I put this glaze on pork chops and stuff them with an apple cranberry stuffing. You can double it and make it a ham glaze also.
Apple Sage Bourbon Pork Chops is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Apple Sage Bourbon Pork Chops is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have apple sage bourbon pork chops using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Apple Sage Bourbon Pork Chops:
- Take bone in 1/2 inch thick pork chop
- Prepare bourbon
- Get Apples diced, I prefer honey crisp
- Make ready sage- fresh
- Get Apple Cider
- Take Apple Cider Vinegar
- Take Worchester
- Prepare brown sugar
- Get butter
- Take shallots
- Make ready Or 2 sweet onions
- Prepare acorn squash
- Take 6 tbsp of brown sugar for squash
- Get butter for squash, 1 tbsp each
Plus, it's all made in ONE pan! Today I'm making apple-brined, French-Cut Pork Chops and finishing with an Apple-Bourbon glaze in the Masterbuilt Smoker. 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.
Instructions to make Apple Sage Bourbon Pork Chops:
- Take your pork chops and soak in mildly warm salt water for 45 minutes on counter, pat pork dry set aside on plate
- 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
- 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.
- Take apples, add nutmeg and cinnamon to apples, set aside
- Add all liquid together to make sauce- whisk and put in Apple over pork, then pour liquid over after mixed.
- Add sage around edges of dish in liquid.
- In another pan add 2 tbsp butter, carmelize butter and onions along w rosemary and other Provence style herbs. Add over apples.
- 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.
- 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.
- Cook all items for 3 hours on 275.
- 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.
- Serve w squash, pork and apples and onions!! Yummy..
Pork chops seasoned with garlic, salt, pepper, and sage, then cooked in a heavy cast iron skillet with olive oil and butter until browned. Then, they simmer in a creamy apple cider sage sauce and are topped with caramelized apples. I wanted to keep the recipe fairly simple. Boneless, thin-cut pork chops can be fully cooked in three minutes, a fraction of the time it takes to cook thicker chops. Here, F&W's Melissa Rubel Jacobson combines the meat with a few distinctly autumnal ingredients: sage, apple and hard cider.
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