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Pork Chops with Apples and Bourbon

4 Boneless loin pork chops; cut 1-inch thick and trimmed of fat
1 Garlic clove; halved lengthwise
1 pn Sage
2 tb Margarine or unsalted butter
1/4 ts TABASCO pepper sauce
1 ts Fresh lemon juice
1/2 c Chopped onion
1 md Granny Smith apple; peeled & diced
1/3 c Bourbon or apple cider

Pat pork chops dry. Rub each on both sides with cut sides of garlic clove. Sprinkle with sage.

In large skillet, over medium-high heat, combine margarine and Tabasco pepper sauce, and heat until mixture sizzles. Add pork, and sauté l2 to l4 minutes, turning once, or until chops are golden brown on both sides and cooked through. Remove from pan, sprinkle with lemon juice and keep warm.

Add onion to skillet and sauté over medium heat 1 minute. Stir in apple and sauté 1 minute longer. Add bourbon, and cook, stirring, 1 minute. Spoon onion, apple and bourbon sauce over pork chops and serve.

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