Apple Sage Bourbon Pork Chops
Apple Sage Bourbon Pork Chops

Hello everybody, I hope you’re having an amazing day today. 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’m gonna make it a bit unique. This is gonna smell and look delicious.

Apple Sage Bourbon Pork Chops is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Apple Sage Bourbon Pork Chops is something that I’ve loved my whole life. They’re nice and they look fantastic.

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.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook apple sage bourbon pork chops using 14 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Apple Sage Bourbon Pork Chops:
  1. Take 6 bone in 1/2 inch thick pork chop
  2. Prepare 1/2 cup bourbon
  3. Prepare 6 Apples diced, I prefer honey crisp
  4. Take 3 sprigs sage- fresh
  5. Take 1/2 cup Apple Cider
  6. Make ready 1/3 cup Apple Cider Vinegar
  7. Make ready 1 TBSP Worchester
  8. Get 2 TBSP brown sugar
  9. Get 2 tablespoons butter
  10. Take 2 shallots
  11. Make ready 1 Or 2 sweet onions
  12. Get 3 acorn squash
  13. Get 6 tbsp of brown sugar for squash
  14. Prepare 6 tbsp butter for squash, 1 tbsp each

Add pork chops - you can either remove the apples, brown the chops and then add the apples back or just. Spoon stuffing mixture evenly into each pocket. 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.

Instructions to make Apple Sage Bourbon Pork Chops:
  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..

Boneless, thin-cut pork chops can be fully cooked in three minutes, a fraction of the time it takes to cook thicker chops. Take the pork chops and remove the fat because there is no way it'll cook in the time it takes to cook the meat. Crush the potatoes slightly to flatten them. Add the apple and onion wedges to the tray among the vegetables, and scatter with a few sage leaves. Pork chops seasoned with garlic, salt, pepper, and sage, then cooked in a heavy cast iron skillet with olive oil and butter until browned.

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