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  • Writer's pictureJoseph Bourbon

Bourbon Apple Butter Pork Chops

Blending sweet and savory notes, this exquisite glaze dresses up even the simplest pork chops and keeps them moist and juicy.


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.

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