Apple Pork Chops with Bourbon & Sage
These apple pork chops are the ultimate cozy autumn dinner! They come together in less than 30 minutes with one skillet and just a handful of ingredients. Serve as a comforting weeknight meal or an elegant dinner party option - they're a huge crowd-pleaser!
Ingredients
- 4 bone-in pork chops (1-inch thick)
- Kosher salt and freshly-ground black pepper
- 1 Tbs neutral oil (such as canola or vegetable)
- 2 Honeycrisp apples, cored & cut into 8 wedges
- 1 shallot, thinly sliced
- 8 sage leaves (fresh)
- 2 cloves of garlic, finely minced
- 1 Tbs brown sugar
- 2 Tbs bourbon
- 2 Tbs unsalted butter
Equipment
- 12-inch skillet (I use cast iron)
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!
Notes
I like to let the pork chops sit for about 30 minutes (bringing them to room-temperature prevents them from drying out). 10 minutes is ok if you're short on time.
Use a meat thermometer to prevent overcooking the pork chops. I know I'm annoying about meat thermometers lol. But it really is so important if you don't want dry chops!
Tent the pork chops with foil while they rest. Then, you can cook the rest of the dish and they won't lose heat!
Slice the apples the same thickness so they cook evenly. I like slicing them into 1/8ths so they still have a bite, but you can cut them thinner if you prefer softer apples.
Serving: 1serving, Calories: 423kcal, Carbohydrates: 22.8g, Protein: 30g, Fat: 21.6g, Saturated Fat: 8g, Cholesterol: 100mg, Sodium: 755mg, Potassium: 202mg, Fiber: 2.9g, Sugar: 14.8g, Calcium: 62mg, Iron: 2mg
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