Tom & Alissa

My first post on our new blog together and it shall be a recipe (courtesy of B.J. at RazzleDazzleRecipes.com).

The pork chops were actually leftover from an earlier meal Alissa had cooked on Saturday, so I only fixed the glaze to spruce them up, but how amazing it was! And I definitely recommend doubling or even tripling the apple slice portion of the recipe. I made those proportions to cover our two pork chops and it was just the right amount to coat everything generously. They’re so good you’ll want that extra helping to go around. Enjoy!

Maple Glazed Pork Chops

6 bone-in pork loin chops, about 1-inch thick
Salt and freshly ground pepper
1 tablespoon butter
2 tablespoons maple syrup

Heat oven to 350 degrees. Season pork chops with salt and pepper. In a large skillet heat 1 tablespoon butter over medium heat until hot but not browned. Brown pork chops on each side. Add maple syrup and coat lightly. Transfer meat to baking dish. Bake until tender, about 20 to 25 minutes.

Bourbon Buttered Apple Slices:

1/2 cup butter
2 large golden delicious apples, peeled, sliced 1/4-inch thick
3 tablespoons chopped shallots
3 tablespoons bourbon or apple cider
2 tablespoons maple syrup
1/2 cup apple cider
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Heat 1/4 cup of the butter in large skillet. Add apples and shallots and cook over medium heat until apples are tender, about 8 to 10 minutes. Add Bourbon and cook 2 minutes. Add maple syrup; cook 1 minute. Add cider and cook over medium-high heat until most of liquid has evaporated. Reduce heat and stir in remaining butter, 1 tablespoon at a time. Stir in sage, nutmeg and cloves. Serve over pork chops.