A rich, smoky-sweet glaze paired with tender pork chops and golden caramelized apples. This recipe highlights the bold flavors of Papa Jacks Maple Bourbon Marinade for a restaurant-quality dish at home.
Ingredients:
For the Pork Chops:
4 bone-in pork chops (about 1 inch thick)
½ cup Papa Jacks Maple Bourbon Marinade
1 tablespoon olive oil
1 tablespoon butter
Salt & black pepper to taste
For the Caramelized Apples:
2 large apples (Honeycrisp or Granny Smith), thinly sliced
1 tablespoon butter
1 tablespoon brown sugar
½ teaspoon cinnamon
¼ cup apple cider (or water)
Instructions:
1. Marinate the Pork Chops
Place pork chops in a resealable bag or shallow dish. Pour Papa Jacks Maple Bourbon Marinade over them, ensuring they are well coated.
Cover and refrigerate for at least 30 minutes (or up to 4 hours) for maximum flavor.
2. Cook the Pork Chops
Remove chops from marinade and pat dry (this helps them sear better). Season with salt and black pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear pork chops for 3-4 minutes per side until they develop a deep golden-brown crust.
Lower the heat, pour in ¼ cup of the reserved marinade, and let it thicken into a glaze (about 2 minutes).
Remove from heat and let the pork chops rest for 5 minutes.
3. Caramelize the Apples
In the same pan, melt butter over medium heat. Add apple slices, brown sugar, cinnamon, and apple cider.
Stir and cook for 4-5 minutes until apples are tender and caramelized.
4. Serve
Plate the pork chops, spoon the caramelized apples on top, and drizzle with extra glaze from the pan.
Garnish with fresh thyme or rosemary for an elegant touch.