Drizzled with sorghum and baked in a bourbon-apple mixture, these pork chops are a fall feast.
Bourbon-Glazed Pork Chops with Apples
Yields: 4 servings
- 4 (1½-inch-thick) bone-in
- center-cut pork chops
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons bourbon
- 2 tablespoons salted butter
- 2 Gala apples, thinly sliced
- 4 sprigs fresh thyme
- 3 tablespoons sorghum syrup
- Garnish: fresh thyme leaves
- Preheat oven to 425°.
- Sprinkle pork chops with salt and pepper. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add pork chops; cook until golden brown, 2 to 3 minutes per side. Remove from skillet.
- Stir in bourbon; cook for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Add butter, and stir until melted. Add apples; cook for 2 minutes, stirring to coat. Place thyme sprigs on apples. Add pork chops, and drizzle with sorghum syrup.
- Bake until desired degree of doneness, about 15 minutes.
- Garnish with thyme, if desired.
Find more great recipes in our newest edition of Taste of the South magazine.