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Heritage Pork Chops with Bourbon Apples
The first time I tasted heritage-breed pork chops, I never went back to standard store-bought. The texture, flavor, and juiciness of a Berkshire, red wattle, or Mangalitsa pork chop is unparalleled. These pigs have bloodlines that might be hundreds of years old and the quality of the meat is evident both visually and gustatorily.
Ingredients
- 2 1 lb. heritage-breed pork chops, about 1½-inch thick
- Kosher salt
- Freshly cracked pepper
- Olive oil
- 2 tart apples
- Splash of bourbon
- ¼ tsp. cinnamon
- ¼ tsp. garlic powder
- Dash of cayenne pepper
- ½ cup apple juice or cider
- 2 sprigs fresh thyme
- 2 tbsp. brown sugar
- Pat of butter
- Squeeze of lemon juice
Instructions
- Take pork chops out of the refrigerator 2 hours prior to cooking to come to room temperature. When ready, preheat the oven to 250°F. Pat pork chops completely dry with paper towels and season liberally with kosher salt.
- In a large skillet, add oil to coat the bottom and heat over medium-high heat. When oil begins to smoke, pat pork chops dry again before placing them in the skillet. Cook until golden brown and then flip to brown the other side, about 3 minutes on each side.
- Then, transfer pork chops to a rimmed cookie sheet. Season both sides with freshly cracked pepper. Place cookie sheet in a 250°F oven and bake for 7 to 10 minutes, or until internal temperature reaches 135 to 140°F. When done, take pork chops out of the oven and loosely tent with foil to rest for at least 5 to 10 minutes before serving.
- While the pork chops are finishing in the oven, core apples and cut in ½-inch slices. Pour off the remaining fat in the skillet, leaving only 1 tablespoon behind. Over medium to medium-high heat, brown the apple slices and thyme. Then lower the heat and add a splash of whisky to deglaze the pan, cooking until evaporated. Next add cinnamon, garlic powder, cayenne, apple juice, and brown sugar. Simmer until thickened. Take the apples off the heat and season to taste with salt, pepper, more sugar (if needed), a squeeze of lemon juice, and finish with a pat of butter. Serve rested pork chops with finishing salt, apples, and your favorite sides, such as mashed potatoes and greens.
Sources: themeateater
