Description
Basic pork chops drenched in caramelized glaze, and topped with apple chutney
Ingredients
Scale
- 2–6 pork chops (depending on size)
Marinade:
- 1/2 c apple cider
- 1/4 c maple syrup
- 1/4 c bourbon
- 2 cloves garlic, crushed
- 1 Tbsp each freshly chopped rosemary and thyme
- 1 Tbsp bitters
Glaze:
- 1 c apple cider
- 1/4 c maple syrup
- 2 tsp bitters
Chutney:
- 4 granny smith apples, peeled and diced
- 1/2 c apple cider
- 2 Tbsp brown sugar
- 1 cinnamon stick
- 1 Tbsp fresh thyme
- 1 Tbsp freshly squeezed lemon juice
- 1 tsp bitters
- 1 Tbsp butter
- 2 Tbsp bourbon
- 2 Tbsp olive oil
Instructions
- Stir together the marinade ingredients. Marinate pork chops for at least 2 hours, or overnight.
- In a small saucepan, combine the glaze ingredients and reduce by half – about 10-15 minutes. Set aside.
- In a medium saucepan, combine apples, cider, brown sugar, cinnamon stick, thyme, lemon juice, and bitters. Allow to simmer until apples are tender – about 25 minutes. Remove from heat and stir in butter and bourbon. Set aside chutney.
- Remove pork chops from marinade, brush off solids, pat the chops somewhat dry. Allow the chops to come to room temperature.
- Season pork chops generously with salt and pepper. Heat olive oil in a large fry pan over medium-high heat. Sear the chops quickly – maximum 2 minutes each side. USE YOUR EXHAUST VENT.
- If you use an induction cooktop, drop the heat to medium-low. All other cooktops, remove fry pan from the hot burner and set over another burner set to medium-low. Begin glazing and flipping the pork chops every 5 minutes, or so. Cook pork chops until they reach the internal temperature of 135 degrees. This may take 30 minutes over such low heat, but rely on the thermometer.
- Remove pork from pan, cover, and allow to “rest” for about 10 minutes.
- While the pork is resting, dump any remaining glaze into the fry pan and reduce to a nice, caramelized syrup.
- Serve pork chops topped with chutney and drizzled with glaze.
Notes
A hot sear followed by slow cooking results in super-tender pork chops. Use a meat thermometer to avoid over-cooking.
