Rating: 5 stars
2140 Ratings
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  • 5 star values: 2140
  • 2,140 Ratings

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

Brad Thomas Parsons
October 2011

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© Johnny Valiant

Recipe Summary

active:
45 mins
total:
3 hrs 15 mins
Yield:
4
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Ingredients

Marinated pork chops
Glaze
Compote

Directions

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

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  • 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.

  • 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.

  • 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.

Suggested Pairing

Herbal, berry-scented Chilean Syrah: 2008 Chono Reserva.

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