PorkChop Recipe with Applejack Glaze
A delightful balance of savory and sweet, this PorkChop Recipe with Applejack Glaze takes inspiration from traditional American cuisine, using applejack—a spirit distilled from apples—to create a rich, caramelized glaze that pairs perfectly with juicy pork chops. This recipe combines the natural savoriness of pork with the fruity notes of applejack, enhanced with fresh herbs, brown sugar, and a hint of mustard. It’s an elegant, comforting meal suitable for family dinners or special occasions.
Equipment
- 1 Cast iron skillet Ideal for even searing and heat retention
- 1 Basting brush For evenly coating pork chops with glaze
- 1 Meat thermometer Ensures pork reaches safe cooking temp
- 1 Tongs To flip and handle pork chops
- 1 Small saucepan For preparing the applejack glaze
- 1 Mixing Bowl For brining solution, optional
Ingredients
Pork Chops and Brine (optional
- 4 Porkchops: Bone-in, about 1.5 inches thick
- 4 cups Water: For brine, optional
- 1/4 cup Kosher salt: For brine, optional
Applejack Glaze
- 1/2 cup Applejack: Quality applejack for best flavor
- 1/4 cup Brown sugar: Dark brown for richer flavor
- 1tbsp Dijon mustard: Adds depth to the glaze
- 2 tbsp Apple cider vinegar: Balances sweetness
- 1tsp Fresh rosemary: Chopped
- 1tsp Fresh thyme: Chopped
- 2tbsp Butter: For cooking and richness
Seasoning
- Salt To taste
- Black pepper Freshly ground
Instructions
Optional Brining (Highly Recommended)
- In a mixing bowl, combine 4 cups water with 1/4 cup kosher salt. Add porkchops and let sit for 1 hour. Remove chops, pat dry with a paper towel, and set aside.
Season the PorkChops
- Sprinkle both sides of each porkchop generously with salt and freshly ground black pepper.
Prepare the Applejack Glaze
- In a small saucepan, combine 1/2 cup applejack, 1/4 cup brown sugar, 1 tbsp Dijon mustard, and 2 tbsp apple cider vinegar. Add fresh rosemary and thyme.
- Heat over medium until the mixture begins to simmer. Let it reduce, stirring occasionally until it thickens to a syrupy consistency. Remove from heat and set aside.
Sear the PorkChops
- Heat a cast-iron skillet over medium-high heat with 1 tbsp butter. Place the porkchops in the skillet and sear for about 4 minutes per side, or until they develop a golden-brown crust.
Apply the Glaze and Finish Cooking
- Brush a layer of applejack glaze over each pork chop. Flip the chops, brush the other side, and continue cooking for an additional 2 minutes on each side, basting with more glaze as they cook. The internal temperature should reach 145°F.
Rest the Pork Chops
- Remove from heat and let the pork chops rest for 5 minutes to allow the juices to settle.
Serve and Enjoy
- Plate each porkchop with a final spoonful of the remaining glaze. Pair with suggested sides like garlic mashed sweet potatoes, caramelized apples, or sautéed spinach.
Notes
Advanced Cooking Tips:
- Use a meat thermometer to ensure the pork is cooked to the correct internal temperature, avoiding overcooking and dryness.
- If you prefer a non-alcoholic glaze, substitute applejack with apple juice and a splash of extra apple cider vinegar.