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Bourbon Apple Pork Chops

So … today’s posting is a tale of woe …

(It’s always something, isn’t it!?)

I normally do my grocery shopping for the week on Sunday. I pick my recipes, see what’s on sale, clip my coupons, gather my bags, and toddle off. I don’t give much thought to what I am going to cook on what night.

UNTIL …

Yesterday, I turn on the oven to bake some lovely orange roughy … Everything ready to go into my preheated oven … that is STONE COLD. Open the oven, thought of sticking my head in, but that wouldn’t really be a solution, where’s the pilot light, the pilot light … no pilot light. Some sort of new fangled electronic ignition that, according to my Google search, breaks constantly.

No oven. F*^K.

The fish was easy. The recipe for the pork chops, not so easy.

And along came my friends at Relish Magazine and Sara Foster’s Southern Kitchen. One pot, on the stove, fabulous and quick! All my favorite things! Served with egg noodles and green beans, dinner was ready before anyone could complain they were hungry!

  • 4  (8-ounce) bone-in pork chops, about 1-inch thick (about 2 pounds)
  • 2  teaspoons sea salt, divided
  • Freshly ground black pepper
  • 2  fresh thyme leaves, divided
  • 1  tablespoon olive oil
  • 2  tablespoons unsalted butter
  • 1  shallot, minced (1 to 2 tablespoons)
  • 1  tart apple, such as Granny Smith, Braeburn or Pippin, peeled, cored and sliced 1/4-inch thick
  • 1/2  cup applesauce
  • 1  cup reduced-sodium chicken broth
  • 2 or 3 T Bourbon (optional)

Rinse, pat dry and sprinkle both sides with 1/2 teaspoon salt, pepper and 1 tablespoon thyme, pressing lightly so seasonings adhere.

Heat oil in a large cast-iron skillet over medium heat until sizzling hot. Add meat and cook 5 to 6 minutes per side, turning only once, to brown. Transfer to a platter and cover loosely to keep warm.

Add butter to pan and heat until foamy. Add shallot and thyme and cook, stirring, until tender, about 3 minutes.Add apple, applesauce, broth and ½ teaspoon salt and pepper to skillet scraping up browned bits. Cook, stirring, until apple is tender and sauce reduces slightly, 3 to 4 minutes.

NOTE: While they suggest to add a glug or so of Bourbon, they didn’t say where, so I punted and added it here!

Return meat, along with any juices that have collected at the bottom of the plate, to pan and cook just until thoroughly heated, about 2 minutes. Transfer to a platter or individual plates and serve warm with sauce and apples spooned over the chops.

NOTE: This was really simple to pull together and really yummy. I thought there would be too much liquid, so I let it bubble away a little bit longer to reduce it more and thicken up.

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3 Responses

  1. Oh yes… Apple is always perfect with pork 🙂

  2. Now this is a different way to prepare pork chops! Can’t wait to try it!

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