Apple Pork Chops With Bourbon & Sage cover

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Apple Pork Chops With Bourbon & Sage

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Ingredients

Warning0 allergens identified

Apple Pork Chops With Bourbon & Sage

4 bone-in pork chops(1 inch thick)

1 tbsp neutral oil(such as canola or vegetable)

2 honeycrisp apples(cored & cut into 8 wedges)

1 shallot(thinly sliced)

8 sage leaves(fresh)

2 clove garlic(finely minced)

1 tbsp brown sugar

2 tablespoons bourbon

2 tablespoons unsalted butter

kosher salt(to taste)

black pepper(to taste)

Instructions

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Instructions

Generously season the pork chops on all sides (including the fat cap) with Kosher salt and black pepper. Let the pork chops sit until they come to room temperature.

Next, heat the oil in a skillet over medium high until it's shimmering. Add the pork chops to the pan and cook for 4-5 minutes, until the pork chops are a deep golden brown.** Flip and cook another 4-5 minutes, until an instant read thermometer registers 140°F. Remove the pork chops from the pan and set on a clean plate. Tent with tinfoil and let the pork chops rest while you finish cooking (the chops will come up to 145°F as they rest).

Add the apples and shallots to the pan. Cook for about 5-6 minutes, scraping up any brown bits, until the apples start to get tender. Add the sage leaves and cook for another 2-3 minutes until they are wilted. Then, add the garlic and sauté just until it’s fragrant, about 30 seconds.

Sprinkle the brown sugar over the apple mixture and stir. Then, deglaze the pan with the bourbon. Let it simmer until the bourbon is reduced by half and the sugar is dissolved, about 1 minute. Remove the pan from the heat and add the butter, stirring until it’s melted and the glaze is smooth.

Return the pork chops to the pan. Using a spoon, drizzle the glaze over the pork chops and apples. Enjoy!

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Nutrition

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Tips & Tricks (5)

Pat Dry for Golden Crust 💧
Always pat the pork chops completely dry with paper towels before searing—moisture prevents browning and creates steam instead of the desired caramelized crust.
Room Temperature Pork 🌡️
Remove pork chops from the refrigerator 15-20 minutes before cooking to ensure even, gentle cooking throughout the meat and prevent a cold center.
Bone-In Advantage 🦴
The bone conducts heat through the meat and adds rich flavor to the sauce—never skip it as it dramatically improves both texture and taste.
Toast Sage for Depth 🍂
Briefly toast the sage leaves in the butter before adding other ingredients to intensify their earthy, complex flavors and prevent them from tasting bitter.
Deglaze Strategically 🥃
Pour bourbon into the hot pan immediately after removing the pork to dissolve caramelized bits on the bottom, creating a deeply flavored sauce foundation.