Recipe: Yummy Apple Sage Bourbon Pork Chops

Apple Sage Bourbon Pork Chops. Apple Sage Bourbon Pork Chops B's Messy Kitchen minneapolis. This recipe is my creation. it reminds me of fall weather, orchards and the wonderful fall smell of sage and savory spices! It will warm your table, and tummy!

The key to success here is to brush the Apple-Bourbon Glaze on the chops during the last few minutes on the grill, turning and brushing often to create a layered, lacquered look. Garnish the chops with grilled halves of small apples brushed with the glaze. These deliciously tender and flavorful Apple and Bourbon pork chops are a great fall or anytime meal. You can have Apple Sage Bourbon Pork Chops using 14 ingredients and 12 steps. Here is how you cook that.

Ingredients of Apple Sage Bourbon Pork Chops

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

Make them on the stovetop, oven, or grill. Apple Bourbon Pork Chops pair well with roasted green beans and mashed potatoes for a perfect well-rounded comfort meal. One of the things I love the most about this Apple Bourbon Pork Chops is the Apple Pan Sauce. Slow Cooked Apple Bourbon Smothered Pork Chops ~ the pork braises to fork tenderness in a rich gravy made with cider and bourbon in the oven or crock pot..

Apple Sage Bourbon Pork Chops instructions

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...

Put the chops back in the pan with the shallots, and add the chopped apples and sage. Check after one hour to make. Above: Porterhouse Pork Chops covered in apples, onion and pan sauce. Porterhouse Pork Chops are not regularly stocked and need to be ordered ahead of time. Above: Pork tenderloin served with a homemade apricot sage jam.