When they ask you what’s for dinner, tell them Apple Butter Bourbon Pork Chops. Wait for the applause…. then take your bows!
That’s just how good this dinner is going to be and the reception you’ll get for making it. Few things surprise me in life anymore but when I put together the Apple Butter Bourbon Sauce for my pork chops I was in ecstasy! It went well beyond my expectations and I could’ve eaten a bowl of the sauce without the pork chops.
The funny thing is the recipe is really easy and only takes about 30 minutes from start to finish.
Let’s get the ingredients together to make my Apple Butter Bourbon Pork Chops. I also included a side dish of baby potatoes and collard greens, but feel free to make your favorite side dish.
Be careful when cooking your pork, let it get to room temperature before sautéing and season it liberally. Honestly, these types of pork chops usually don’t have a lot of flavor on their own. I did use a nice center cut pork chop with a very tender filet side but feel free to use your favorite cut of pork or chicken.
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Apple Butter Bourbon Pork Chops
Ingredients
- 4 pieces thick sliced bacon cut into small
- 1 small onion diced
- 4 center cut pork chops
- sea salt and black pepper to liberally season pork chops
- ⅓ cup apple butter
- 1 ounce bourbon
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 cup chicken stock or water
- 1 tablespoon olive oil
- 4 cups chopped collard greens
- 2 cups baby potatoes cut in half
- 1 tablespoon olive oil
- 1 cup chicken stock or water
- sea salt and black pepper to taste
Instructions
- Liberally season pork chops with sea salt and black pepper or your favorite seasoning.
- Heat a saute pan over medium hot heat, add in olive oil , then add pork chops.
- Saute until well seared on both sides, 2-3 minutes per side, until there is no sign of pink. Remove from pan and set aside and keep warm
- Add bacon into pan and saute for one minute, then add in onions and brown sugar, continue to saute for 4- 5 minutes or until bacon is cooked.
- Add in bourbon allowing the alcohol to cook off.
- Add in tomato paste, apple butter and chicken stock, mix well and reduce the heat to a simmer. Continue to allow to simmer while collards and potatoes are cooking.
- In another pan over medium heat, add in olive oil and potatoes. Season well with sea salt and black pepper. ( you can add onions, garlic or shallots if you desire) Saute for 2-3 minutes then add in collard greens.
- Stir mixture until greens wilt, turn heat down and allow to simmer over low heat for 20 minutes. Add in a little chicken stock or water as needed. Cover and simmer.
- Re-season if needed with sea salt and black pepper.
john lee
I loved reading this! I try to just do my own thing on my blog, but it’s nice to have people who inspire you when you’re just starting out!
this dishes loook yumy thank for the recipe i will try it this weekend
Tara
This recipe is making me drool. The apple/pork chop combo is one of my faves!!
Chef Dennis Littley
Thanks Tara, it was one of those dishes that surprised me with how much flavor it had!
Liz
Thank you Chef Dennis for the nice recipes and have a great weekend.