Blending sweet and savory notes, this exquisite glaze dresses up even the simplest pork chops and keeps them moist and juicy.
Ingredients
3 Tbsp Apple Butter (we used Evan Williams Apple Butter)
2 Tbsp Pure Maple Syrup
4 Tbsp Kentucky Bourbon, divided
1 Tbsp Dijon Mustard
1 tsp soy sauce
1/2 tsp cider vinegar
1 tsp finely chopped fresh rosemary
1 tsp kosher salt
1/2 tsp ground pepper
4 boneless pork chops (approximately 4-6 ounces each)
2 Tbsp extra virgin olive oil
Fresh parsley for garnish
Salt and pepper pork chops. Refrigerate chops for 2 hours.
Heat oven to 300 degrees.
Heat a cast iron skillet on medium-high heat. Add olive oil.
When oil shimmers, reduce heat to medium and add pork chops. Brown on one side (4-5 minutes). Flip and pour 2 Tbsp of bourbon over chops. Cover and place covered cast iron skillet into heated oven. Cook, covered for 20-25 minutes until chops reach 140 degrees. Remove from oven.
While chops cook, mix apple butter, syrup, remaining bourbon, mustard, vinegar, and rosemary in a small bowl. Pour into a nonstick skillet and heat gently 5-10 minutes until bubbly, thick, and sticky. Reduce heat.
When chops are done, remove from oven. Turn on broiler. Brush chops with glaze and place uncovered under the broiler for 3-5 minutes until slightly charred in spots. Let rest 5 minutes. Sprinkle with parsley and serve.