Pork chops and applesauce is a natural combination. But what if I added chunky apples instead of apple sauce? Let’s add some pears to those apples too. And why not flambé those apples and pears in a little bourbon?
The result was pretty darn tasty. Seared, perfectly medium pork chops that are still nice and moist with some sweet and boozy apples and pears over the top. We served these with a salad on the side for a tasty low-carb meal.
Here’s what you need:
Start by roughly chopping the apples and the pears. Take a 10 inch non-stick skillet and melt some butter over medium low heat. Add some brown sugar and cinnamon and cook until the sugar melts into the butter.
Add the apples first because they are firmer than the pears and cook for about 3 minutes until they begin to soften. Then add the pears and cook another three minutes.
Now – the fun part. We get to flambé some bourbon. This means light it on fire.
Take the pan off the heat and splash in a few tablespoons of bourbon. Turn the flame up high and tip the pan towards the flame until the bourbon catches on fire. Set the pan back on the stove and reduce the heat to medium. Cook for a couple minutes to allow the alcohol to cook out.
Once the flames die down, stir in some chopped thyme.
Meanwhile, cook the pork chops. Start by seasoning the chops on both sides with salt and pepper.
Heat a large cast iron pan on medium-high heat with a little bit of oil. Add the chops and cook about three minutes on each side until they register 137 degrees for medium.
Remove the chops from the pan and allow to rest for a couple minutes while the apple & pears finish.
To serve, spoon the apple and pear mixture over the chops.
- 4 – ½ inch boneless pork chops
- 3 T butter
- 3 T brown sugar
- 2 t cinnamon
- 1 fuji apple, chopped
- 1 red pear, chopped
- 2-3 T bourbon
- 1-1/2 t thyme
- Remove the pork chops from the fridge and allow them to come to room temp.
- In a 10 inch non-stick skillet, melt the butter over medium-low heat. Add the brown sugar and cinnamon and cook until the brown sugar melts into the butter. Add the apples and cook for about three minutes until they begin to soften. Add the pears and cook an additional 3 minutes.
- Remove pan from heat and pour in the bourbon. Turn the flame up to high and tip the edge of the pan toward the flame until the bourbon ignites. Cook over medium heat for two to three minutes. Stir in thyme when the flames die down.
- Meanwhile, heat a cast iron pan over medium-high heat with a little bit of oil. Season the pork chops with salt and pepper. Cook 3 minutes a side or until they register 137 degrees for medium.
- To serve, spoon apple and pear mixture over the pork chops.
I’m going to try your recipe for pears and apples to accompany my wife’s bread pudding. Our Christmas dinner dessert. I don’t think I’ll use the thyme but may substitute ginger and/or nutmeg. I’ll let you know how it goes. Thanks for posting this. All I could find were recipes for apple sauce.
I can’t wait to hear how you like it. Either ginger or nutmeg should go great depending on what will compliment the bread pudding, and will make it a little more sweet than savory. Merry Christmas!