© Johnny Valiant
Active Time
45 MIN
Total Time
3 HR 15 MIN
Yield
Serves : 4

This recipe is also delicious using Angostura in place of the homemade Woodland Bitters.    More Pork Chop Recipes  

How to Make It

Step 1    

Mix all of the ingredients except the pork chops and pour into a resealable plastic bag. Add the pork chops. Refrigerate for 2 hours.

Step 2    

Meanwhile, in a medium saucepan, boil the cider, maple syrup and bitters over moderately high heat until reduced by half, about 10 minutes. Season with salt and pepper and let cool.

Step 3    

Combine all of the ingredients except the oil, salt and pepper in a medium saucepan and bring to a boil. Cook over moderately high heat until the apples just begin to soften, 5 minutes. Reduce the heat to moderately low and simmer until the liquid has thickened, 25 minutes; keep warm.

Step 4    

Remove the pork chops from the marinade and pat dry. In a large cast-iron skillet, heat the oil until shimmering. Season the chops with salt and pepper and cook over moderately high heat, turning, until nicely browned, about 7 minutes. Reduce the heat to moderately low and brush with the glaze. Cook for about 7 minutes, turning and brushing with additional glaze, until an instant-read thermometer inserted in the chops near the bone registers 140°. Transfer the chops to a platter and let stand for 5 minutes. Serve the chops with the apple compote.

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