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Flavorful Maple Bourbon Glazed Pork Chops Recipe with Easy Apple Compote

maple bourbon glazed pork chops - featured image
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A comforting and cozy dish featuring juicy pork chops glazed with a sweet maple bourbon sauce, paired with a warm apple compote spiced with cinnamon and lemon. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 4 bone-in or boneless pork chops, about 1-inch thick
  • 1/4 cup pure maple syrup
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • 1 minced garlic clove
  • 1 tablespoon olive oil or butter
  • 2 large firm apples (Granny Smith or Honeycrisp), peeled, cored, and diced into 1/2-inch pieces
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Let them sit at room temperature for about 10 minutes.
  2. While the pork rests, prepare the apple compote: melt 2 tablespoons butter in a medium saucepan over medium heat. Add diced apples, brown sugar, cinnamon, and a pinch of salt. Stir to combine.
  3. Cook the apples, stirring occasionally, for 10-12 minutes until tender but not mushy. Add lemon juice and apple cider vinegar, stir, and cook for another 2 minutes. Remove from heat and set aside.
  4. Heat 1 tablespoon olive oil or butter in a heavy skillet over medium-high heat until shimmering. Add pork chops and sear for about 4 minutes without moving them to build a crust.
  5. Flip the pork chops and cook for another 3-4 minutes. Reduce heat to medium-low.
  6. In a small bowl, whisk together maple syrup, bourbon, Dijon mustard, and minced garlic. Pour the glaze over the pork chops.
  7. Spoon the glaze over the chops as it thickens, cooking for another 2-3 minutes until sticky and coating the pork well. Lower heat if needed to avoid burning.
  8. Remove pork chops from the pan and let rest for 5 minutes to redistribute juices.
  9. Plate the pork chops and spoon warm apple compote over or beside them. Drizzle any remaining glaze from the pan on top before serving.

Notes

Pat pork chops dry before searing for a better crust. Cook glaze on medium-low heat to avoid burning. Use fresh apples for best texture. Let pork rest after cooking for juiciness. The glaze can be loosened with a splash of water or bourbon if too thick. Adjust sweetness of compote with extra brown sugar if needed.

Nutrition

Keywords: maple bourbon pork chops, apple compote, pork chop recipe, quick dinner, cozy meal, bourbon glaze, fall recipe

Find it online: https://fuzzyforker.com/flavorful-maple-bourbon-glazed-pork-chops-recipe-with-easy-apple-compote/