Slow Cooked Apple Bourbon Smothered Pork Chops
The View From the Great Island
Slow Cooked Apple Bourbon Smothered Pork Chops ~ the pork braises to fork tenderness in a rich gravy made with cider and bourbon in the oven or crock pot.
- 4 center cut pork loin chops
- salt and fresh cracked black pepper
- 2 large shallots
- 1 large apple
- 3 fresh sage sprigs, or about 1/4 cup leaves
- olive oil
- 0.5 cup bourbon
- 0.5 cup apple cider vinegar
- 0.25 cup apple cider
- 1 tbsp Worcestershire sauce
- 2 tbsp dark brown sugar
- fresh cracked black pepper
- Preheat oven to 275F (check with an oven thermometer)
- Whisk the sauce ingredients together and set aside.
- Coat the bottom of a large cast iron braising pan with olive oil and heat on medium high until hot but not smoking.
- Season the chops with salt and pepper on both sides, and then brown them for 2 minutes per side in the hot pan. Set aside on a plate.
- Reduce the heat and add the shallots to the pan, along with a splash of water if it's very dry. Saute the shallots for a couple of minutes, until softened.
- Put the chops back in the pan with the shallots, and add the chopped apples and sage. Pour the sauce over all. Cover tightly and cook for 3 hours at 275F. Check after one hour to make sure the pot is just barely simmering, not boiling. If your oven is too hot, turn it down.
- Remove the pork chops to a plate. Remove the sage sprigs, and puree the gravy. Spoon it over the pork chops.