Maple Cinnamon Pork Chops and Bourbon Apples: Carrie Bonnell cooks with Catskill Provisions

Maple Cinnamon Pork Chops

with Bourbon Roasted Apples and Rainbow Chard

by Carrie Bonnell

 

Ingredients:

  • 2 Pork Chops
  • 3 Pink Lady Apple (these will also be for dessert)
  • Butter
  • 1/3 Cup Bourbon
  • 1 Head of Rainbow Swiss Chard (can be replaced with Kale)
  • 1 tin Catskill Provisions Maple Cinnamon Meat Rub

*Serves 2

Preparation:

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Pat dry the Chops and salt them with Catskill Provisions Maple Cinnamon Meat Rub. Rub it in.

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Using an oven-safe pan, pan sear one side and flip the chop (*CHEF’S TIP: Butter baste the chops by adding butter to the pan after you flip the chop the first time. Spoon melted butter over the the cooked side of the chop as it melts. The chops get nutty and more flavorful). When both sides are seared, put the pan in the oven at 375 degrees for 7-10 minutes.

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Remove chops from the oven and the pan and let rest (DON’T CLEAN THE PAN!)

Bourbon Roasted Apples

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(we recommend Pink Ladies for this)

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Wedge your apples. Liberally sprinkle with Catskill Provisions Maple Cinnamon Rub

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Melt butter into the pan you used for the pork on the stove top on high. Deglaze all the yummy crunchy stuff off the bottom. Toss in the apples and coat them in the melted butter and pork fat.

[No photo here due to safety precautions]

***PREPARE FOR A BOURBON FIRE*** This is going to flame up. Big time. Maybe watch a youtube video about this first. Just promise us you know where your fire extinguisher is or get some flour handy to throw on the stovetop JIC. Make sure there is nothing dangling above your stove, and pull back your clothes. Turn on your exhaust on high. Take the pan off the heat to the side (unless you are a trained chef and want to be a badass and add the bourbon while the pan is on the stove). Tilt the pan. Toss in the Bourbon. Watch your eyebrows, it may flame even though its away from the stove top. Don’t freak out. Bring the pan back to the flame and slide the pan back and forth to agitate the apples around in order to catch the bourbon on fire. Watch out for a big plume at first. You can do this. You are flambe-ing! Let the apples chill out on one side for a few minutes so they can carmelize, then turn them over to do the other side. The bourbon will burn out on its own.

 

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Remove from pan, let cool, serve. Here’s your dessert as well: savory or sweet. These apples are amazing over ice cream or with a cheese plate.

Rainbow Swiss Chard

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Clean, roll up, chop on the bias, saute with oil, and serve. You will want something clean and light beside the pork chops and apples and a simple green does the trick. If the rainbow chard at the store doesn’t look vibrant, replace with kale.

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Put it all together on a plate and spoon the remaining butter over the pork chops and apples. Serve. Maple Cinnamon Pork Chops with Bourbon Roasted Apples and Swiss Chard. Yes. Please. Thank you. You’re welcome.

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