Pork Chops with Apples and Maple-Rum Sauce
To me, nothing says fall quite like pork chops with fresh picked apples. I’m not sure where the association comes from, since I can only remember my mother making pork chops with peaches. Nevertheless, when the leaves are falling and the temperatures finally take their sudden plunge (seasons never change gradually here in DC!), you can bet pork chops will be found in my cast iron skillet. This variation prompted my sometimes meat-adverse toddler to shout, “More meat please!”, much to his father’s delight. The caramelized garlic and apples and sweet sauce are a perfect counter to peppery pork, and sure to warm you up after a cold day.
Recipe: Pork Chops with Apples and Maple-Rum Reduction
- 4 bone-in pork chops
- salt and pepper
- 8 garlic cloves, skins on and smashed with side of knife blade
- 1 apple, thinly sliced
- 1/4 maple syrup
- 1/8 c golden rum (or apple cider for an alcohol-free version)
Instructions: Preheat oven to 375 degrees. Generously salt and pepper pork chops. Heat skillet over medium high heat and sear pork chops about 2 1/2 minutes per side, until golden brown. Add garlic cloves and apple slices to pan, pour maple syrup over the top and cook in the oven 10-12 minutes. Remove from oven and remove pork chops, apples and garlic from pan, covering to keep them warm. Place pan on stove over medium heat and add rum. Cook until sauce reduces at least by half and begins to thicken. Remove from heat. Arrange pork chops, apples and garlic on plates and drizzle with the sauce. Makes 4 servings. Enjoy!