Let me start by saying that I have never been a big fan of pork chops. I, like most people, would buy the (pre-cut) “family packs” of “boneless center cut chops”, which is exactly what you would find in the meat case at any grocery store. As with most of the prepackaged meats availble, they were all cut rather thin and no matter how I prepared them, they always turned out dry and lacked flavor. I now use thick cut, bone in chops, cut an inch and a half thick. The difference in taste and texture is unbelieveable. I will, never again, eat sad, little, dried out, pork chops and if you follow these instructions, you won’t either! This method produces perfectly cooked chops every time!

Start by preheating your oven to 400 degrees. Next, season the chops well with a generous amount of salt and pepper. On the stovetop, place a large, oven safe, (I used cast iron) skillet over high heat and add in 1 tablespoon of ghee. Allow the ghee to melt and the skillet to come up to temperature. Once hot, add in the seasoned chops and sear for 2 minutes. Flip the chops over and sear the other side for 2 minutes as well. Flip the chops once more and then place the skillet directly in the preheated oven for right at 15 minutes. Promptly remove the skillet from the oven, cover with aluminum foil and allow the chops to rest for at least 10 minutes.

While the chops are cooking/resting, prepare the sauce.

Ingredients:

• 2 Shallots, diced small
• 2 Granny smith apples, peeled, cored and diced small
• 2 Tablespoons olive oil
• 2/3 cup apple cider vinegar
• 1/4 cup pure maple syrup
• 1/4 cup bourbon
• 1 1/2 Tablespoons honey
• 3 teaspoons brown sugar
• 8 tablespoons salted butter

Preparation:

In a large skillet, over medium high heat, add the olive oil, apples and shallots. Saute the apples and shallots until they are lightly browned and slightly tender. Add in the vinegar and continue to saute over medium heat until all the liquid has been reduced. With the back of a spoon or spatula, mash together the shallots and apples to form a thick paste. Add in the remaining ingredients, (except for the butter) stir well to combine and return to a simmer. Simmer another 4-5 minutes or until the liquid is slighlty reduced again. Gradually add in the butter, 1 tablespoon at a time, stirring after each addition, until the butter is melted and the sauce is emulsified. Serve hot over the seared chops.

As always, I hope you enjoy!

Much Love- The Glitzy Gourmet!