Introduction

For many years pork and apples have been considered as the perfect companions since the taste of apples complements the tenderness of the pork. Pork chop is tender and very tasty and also has a graying feel compared to apples which are sweet, tangy, and refreshing to the palate. Applejack, an American apple brandy, takes the dish to a whole new level and adds a rather interesting alcohol note to the pork and the apples.

As for Applejack, it has been produced in the US since the time of colonies and all because apples were easily converted into alcohol. Bold apple flavors, medium to high alcoholic content makes it more flexible for culinary uses and purposes such as deglazing of pans, preparation of sauces or as marinade to meat products. Here it is in adding some flair to the apples, it deeply caramelized the chops, making this dish one to remember.

For Pork Chops you will need

To prepare this meal, you are going to need good quality food ingredients that blend in to create a tasty meal. Although I have outlined the ingredients and the preparation procedure in simple terms it is considerably important to note that every single ingredient contributes significantly to the right proportion of taste and texture. This is how it’s done in detail. The star of this recipe is pork chop. For this particular dish one has to opt for bone in pork chops as opposed to boneless ones because they offer more flavor and are moist. Choose thick cut chops which should be between 1 to 1. 

A thickness of 5 inches in thickness will ensure the meats are cooked right through and not dry out. I believe pork chops are not very assertive when it comes to flavor, which really works well with the apple and AppleJack sauce. Apples are used to give a balance of the sweetness and the tangy taste that complements the richness of the pork chops. 

When baking for this recipe, choose apples that do not turn mushy after cooking, some of the best ones include; Granny Smith, Honeycrisp or Braeburn. In combination with the Applejack sauce, which has some savory and slightly sweet taste, the apples will provide a delicious contrast of the tartness to the dish.

Applejack is an apple based brandy, used as one of the key ingredients that defines the taste of this dish. As a strong fruit brandy whose flavor is mainly of apple, Applejack complements the pork chops through deglazing the pan as it retains some of the drippings after searing the pork chops in order to produce the required sauce. It also increases the taste of apple in the dish and imparts an improved hint of grapes which goes very well with the pork and apples. 

There is a large variety of Applejack available in the market but the most common and easily available brand is Laird’s Applejack. If added, the onions or shallots impart a savory note that complements the sweetness of the apples and the Applejack used in the preparation of the dish. When cooked the onions turn brownish and have a sweet taste which enhances the taste of the sauce. It is proposed to use shallots instead of onions but they will give a mild taste to the food and it will not mask other ingredients. Both options will incorporate deeper flavor and enhanced texture to the finality of the dish.

For the preparation of pork chops and apples, butter and olive oil are used in order to sear the chops and sauté the apples. The olive works best to inhibit the burning of the butter at high heat while the butter serves to enrich the sauce with its taste. The fats also help to brown the pork chops to a beautiful golden crust, and thus boost the attractiveness as well as the taste of the chops. Fresh thyme or sage is the ideal ingredient for this meal since they act to give the sauce a hint of an herbal scent. 

Thyme is a little basil like with an earthy hint while the slight mint touch blends well with the pork chops and apples, and sage is stronger with a peppery hint. Both herbs are traditional accompaniments of pork and will enhance the taste of the dish making it more aromatic and seasonal.

How to Make : A Three Part Guide

Having looked at the most important components let me proceed with the steps taken to prepare this delicious dish. This dish may require quite a few steps, but it’s really easy; and the taste of the dish is simply superb. The first step is waving both sides of the pork chops and applying a good generous amount of salt and freshly ground black pepper. Allow the chops to come to room temperature before grilling for 15- 20 minutes. 

This will help in soaking of the seasoning and thus help form a better layer between the meat and the griller to enhance even browning. Take a big pan, place it on the fire and let it heat, then add about one tablespoon of olive oil and one tablespoon of butter. When the butter is melted and starting to foam add the pork chops, do not overcrowd the pan. 

Cook the chops with medium-high heat for about 4-5 minutes on each side until the chaps become brown on the surface. Pull the pork chops from the skillet and put them onto the platter, covered with aluminum foil keys. Add a little more butter, if required in the same skillet and add the sliced onions or shallots. Cook for about 5 minutes more with occasional stirring as the onions get to have a brownish caramel like color.

After the apples have begun to soften, add ½ cup of Applejack to help brown the apples. With a wooden spoon mix the ingredients up, try to scrape all the browned particles that may be stuck at the bottom of the skillet. Allow the Applejack to cook for a few minutes in order to reduce a bit and to burn the alcohol content. Pour ½ cup of Chicken or vegetable broth into the skillet and mix in one teaspoon of apple cider vinegar. Stir to blend and cook the sauce until it starts to simmer gently on the stove top. 

Let the sauce simmer for about 5 minutes so as to allow the flavors to mix with each other well. If desired, you may also sprinkle a little more cinnamon or nutmeg to the mixture before proceeding.After the sauce has slightly thicken return the pork chops to the skillet placing them on top of apples and onions. Reduce the heat of the skillet to medium and place it back on the heat source with the pork chops in the sauce and cover the skillet to allow the chops to steam for 5-7 minutes or until done (145°F internal temperature).

The chops themselves should be soft and juicy, the sauce on the other hand should be thick and cover the apples. Take the pork chops out of the skillet and let it sit for like 5 minutes then serve it. Fresh thyme or sage may be used as garnishing and the apples, onions, and Applejack sauce should be poured over the vegetables. Accompany with mashed or roasted vegetables and mashed potatoes or a piece of crusty bread to mop up its rich sauce.

Pork chops and apples and Apple Jack is such a delicious and sophisticated twist to the original combination of pork and apple. Finally, the kind-hearted fruity taste of apples and the strong, exquisite taste of Applejack brandy create a dish that is unpretentious and refined at the same time. This recipe of caramelized pork, tender apples and that savory-sweet sauce on the top, is a perfect representation of autumn.

You can make it for a normal family dinner or even when you are inviting friends over for dinner or even preparing a dinner date for your special someone. By incorporating Applejack, not only the apple base is emphasized but a classy layer is also put into plain food making it truly magnificent. Served with such sides as mash potatoes or roasted vegetables, it is a meal that epitomizes the essence of the season and still be naturally satisfying. The following recipe supports the idea that it is about the right ingredients and a pinch of ideas to make even the plain boring meal extraordinary.

Still, here are a few tips which can be helpful to modify this dish according to your preferences & needs: If you do not have Applejack, you may opt for hard apple cider or Calvados, which is an apple brandy of French origin. As for apples, both variants will provide a similar apple taste to the dish, but the Applejack will have a stronger and a more intense apple flavor. Here is an easy twist to the traditional apple cake; replace the apples with pears. Pears have a slightly softer texture and a comparatively less sweet taste as compared to apples, and therefore, they complement the taste of the pork.

Conclusion

Pork chops with apples and Applejack is perhaps as iconic as it gets but with a distinctly superior twist. When the Cupertino native fruit Apple is being sweetened naturally and mixed up with Applejack brandy, which is a potent American spirit, then one gets to have a deliciously warm and tastefully sophisticated Angel Food Cake Bourbon Peaches. This tasty recipe encompasses the flavor of autumn; caramelized pork, tender apples and a delicious concoction of brown and applesauce. From a simple family dinner to a dinner with friends with too much anticipation in it, this dish provides the ultimate combination of sweet, savory, and tangy that will definitely linger in the guests’ mouth! Applejack not only intensifies the apple taste but at the same time brings the touch of elegance which transforms ordinary food into a masterpiece. Combined with such sides as mashed potatoes or roasted vegetables, it creates quite a feast that brings the notes of the season, and can turn an ordinary meal into something extraordinary.