One-Skillet Bourbon Pork Chops with Apples and Sage Recipe

#BourbonPorkChop #ApplePorkChopRecipe #PorkChops #PorkChopAppleSage #AppleSage #Sage #Apples #NorthCarolina #AlexandriaIsabelle


These tender juicy, pan-fried pork chops brined in apple cider vinegar and cooked with fresh apple slices, bourbon, and sage comes together quickly for an easy yet elegant weeknight meal. Serve with a hearty green salad and crusty bread.


One-Skillet Bourbon Pork Chops with Apples and Sage Recipe


Ingredients:

For The Brine Mixture:

2 cups water
2 cups apple cider vinegar
1/4 cup kosher salt
1 tablespoon peppercorns
6 fresh sage leaves
4 garlic cloves, peeled & mashed


For the rest of the ingredients:

3-4 bone-in pork chops, each about 1-inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 tablespoons bourbon
1 tablespoon brown sugar
2 Fuji apples (or Honeycrisp), unpeeled, cored, and thinly sliced
1 small yellow onion, finely diced
10 fresh sage leaves
2 garlic cloves, minced


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Notes: 1. Feel free to use boneless pork chops
but I recommend bone-in pork chops
because there’s more fatty goodness
around the bone, which gives the chops
a juicer flavor and texture.
2. Safe internal pork cooking temperature
is 145°F, according to the USDA,
followed by a 3- minute rest before
eating.
3. When pork chops are soaked in brine mixture,
it helps make it incredibly moist, tender, &
packed with flavor, and the salt in the brine
helps the meat better retain moisture
during cooking.
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Directions:

1. In a small pot, combine water, salt, peppercorns, garlic, and sage and bring to a boil. Remove from heat and stir in apple cider vinegar. Let the brine mixture cool to room temperature.
2. Place pork chops in a baking dish or bowl. Submerge pork chops fully in brine, cover with foil or lid, and let them brine for 1 to 2 hours or up to 6 hours in the refrigerator.
3. Remove pork chops from brine mixture, rinse them with cold water, and pat dry with paper towels. Let them come to room temperature for 10 minutes before searing.
4. Discard used brine. Do not reuse.
5. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once shimmering, turn the heat down to medium. Add pork chops and sear for 3-5 minutes on each side or until pork chops are golden brown. Remove pork chops from pan/skillet and set on a plate. Tent or cover with foil to keep warm.
6. Reduce heat to medium, add another 2 tablespoons of unsalted butter to the pan/skillet along with sliced apples and onion. Cook for 2-3 minutes, or until apple slices are softened but still firm. And sage leaves and stir for a minute. Add minced garlic and sauté for 30 seconds or until it’s fragrant.
7. Add sugar and stir. Deglaze the pan/skillet with bourbon and gently stir. Let it simmer until bourbon is reduced by half and sugar is dissolved for around 1 minute.
8. Use tongs to add pork chops back to the pan/skillet and bring the glaze in pan to a simmer while warming pork chops for around 2-3 minutes. Use an instant read thermometer to ensure the pork chops are cooked through to 145°F.
9. Using a spoon to drizzle the glaze over the pork chops and apples. Enjoy!🍎


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