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Here’s Why You’ll Love This Porkchop Recipe with Applejack
Hey there, friend! Are you looking for a dinner that’s both incredibly flavorful and surprisingly easy to whip up, even on the busiest weeknights? Then you’ve absolutely landed in the right spot! This porkchop recipe with applejack is about to become your new go-to. Imagine tender, juicy pork chops infused with the warm, comforting flavors of apple and a hint of cinnamon, all thanks to the magic of applejack brandy. It’s simple enough for beginners, yet delicious enough to impress anyone around your table. Get ready to discover just how easy and utterly delightful this recipe is – let’s get cooking!
Trust me, you’re going to adore how quickly this recipe comes together and how it transforms simple pork chops into something truly special. Ready to bring some cozy, apple-infused goodness to your dinner table? Let’s dive in!
Printable Recipe Card: Your Easy Porkchop Recipe with Applejack Guide!
Effortless & Delicious Porkchop Recipe with Applejack – Weeknight Winner!
This porkchop recipe with applejack is incredibly flavorful and surprisingly easy to whip up, even on the busiest weeknights. Tender, juicy pork chops infused with apple and cinnamon flavors, thanks to applejack brandy. Simple for beginners, delicious for everyone!
Equipment
- 1 Large Skillet Cast iron or stainless steel
- 1 Meat Thermometer For checking internal temperature
Ingredients
Main Ingredients
- 4 bone-in pork chops about 1-inch thick
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 2 cloves garlic minced
- 2 medium apples such as Honeycrisp or Gala, peeled, cored, and sliced
- 1/2 cup Applejack brandy
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- to taste Salt and freshly ground black pepper
- 2 tablespoons butter
- optional Fresh parsley chopped, for garnish
Instructions
- Pat your pork chops dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3-4 minutes per side until browned. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Sauté onion for 5 minutes, then add garlic and cook for 1 minute. Stir in apple slices and cook for 3-4 minutes.
- Pour in Applejack brandy and cook for 1 minute, scraping up browned bits.
- Pour in chicken broth and apple cider vinegar. Stir in Dijon mustard, thyme, and cinnamon. Bring to a simmer, then reduce heat to low.
- Return pork chops to skillet, nestling them in sauce. Cover and simmer for 10-15 minutes, or until pork is cooked through to 145°F (63°C).
- Remove from heat and stir in butter. Season with salt and pepper to taste. Garnish with parsley (optional). Serve immediately.
Notes
For a richer sauce, stir in a tablespoon of heavy cream at the end. Substitute apple brandy or bourbon for Applejack. Serve with mashed potatoes or rice.
Let’s Gather Our Ingredients for This Porkchop Recipe with Applejack
Full Ingredient List
- 4 bone-in pork chops, about 1-inch thick
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium apples, such as Honeycrisp or Gala, peeled, cored, and sliced
- 1/2 cup Applejack brandy
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- Fresh parsley, chopped, for garnish (optional)
Smart Ingredient Swaps and Easy Substitutions
- Applejack Brandy: If you don’t have Applejack, you can substitute with apple brandy, Calvados, or even bourbon for a slightly different but still delicious flavor profile. For a non-alcoholic option, use extra apple cider and a splash of lemon juice to brighten the sauce.
- Apples: Honeycrisp and Gala apples work wonderfully because they hold their shape during cooking, but feel free to use other firm apples like Fuji or Pink Lady. For a softer apple texture, you could use McIntosh, but be aware they will break down more in the sauce.
- Chicken Broth: Vegetable broth can be used as a substitute for chicken broth to keep the recipe vegetarian-friendly, or if you simply prefer it.
Budget-Friendly Tips and Finding Ingredients
- Bone-In Pork Chops: Bone-in pork chops are generally more budget-friendly and flavorful than boneless. Look for sales or buy in bulk and freeze individual portions for later use.
- Seasonal Apples: Buying apples when they are in season will not only be more cost-effective but also ensure you’re getting the freshest and most flavorful fruit. Fall is typically apple season!
- Pantry Staples: Many of the ingredients, like olive oil, salt, pepper, thyme, and cinnamon, are likely already in your pantry, helping to keep the grocery bill down.
- Discount Stores: Check out discount grocery stores or farmers’ markets for deals on fresh produce like apples and onions.
Time to Cook! Your Step-by-Step Guide for Porkchop Recipe with Applejack
- Get Your Pork Chops Ready: Pat your pork chops dry with paper towels. This helps them get a beautiful sear! Season generously on both sides with salt and freshly ground black pepper. Don’t be shy with the seasoning – it really brings out the flavor.
- Sear Those Pork Chops: Heat olive oil in a large skillet over medium-high heat. Once the skillet is hot, carefully place the pork chops in the skillet, making sure not to overcrowd the pan (you might need to do this in batches). Sear for about 3-4 minutes per side, until they are nicely browned. This searing step is key for locking in juices and adding depth of flavor. Remove the pork chops from the skillet and set aside. They won’t be fully cooked yet, and that’s perfectly okay!
- Sauté Aromatics: In the same skillet, reduce the heat to medium. Add the sliced onion and cook for about 5 minutes, until softened and slightly golden. Add the minced garlic and cook for another minute until fragrant. Stir in the apple slices and cook for 3-4 minutes, until they begin to soften but still hold their shape. The aroma at this point is going to be amazing!
- Deglaze with Applejack: Pour in the Applejack brandy, being careful as it might flame up briefly (this is normal and adds flavor!). Let it cook for about 1 minute, scraping up any browned bits from the bottom of the skillet – these are packed with flavor! Cooking off the alcohol will leave behind that wonderful applejack essence.
- Simmer in Delicious Sauce: Pour in the chicken broth and apple cider vinegar. Stir in Dijon mustard, dried thyme, and ground cinnamon. Bring the sauce to a simmer, then reduce the heat to low.
- Return Pork Chops and Simmer: Return the seared pork chops to the skillet, nestling them into the sauce. Spoon some of the apple mixture over the pork chops. Cover the skillet and let it simmer gently for about 10-15 minutes, or until the pork chops are cooked through and tender and the internal temperature reaches 145°F (63°C). Using a meat thermometer is the best way to ensure perfectly cooked pork chops every time!
- Finish with Butter and Serve: Remove the skillet from the heat and stir in the butter. This adds richness and a beautiful sheen to the sauce. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley, if desired.
- Serve and Enjoy! Serve your delicious pork chops and applejack sauce immediately. They are fantastic over mashed potatoes, rice, or creamy polenta to soak up all that wonderful sauce.
Variations and Serving Suggestions:
- Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the sauce while it simmers.
- Creamy Sauce: Stir in a tablespoon of heavy cream or crème fraîche at the end for an even richer sauce.
- Herb Variations: Rosemary or sage can be used instead of thyme for a slightly different herb profile.
- Serving with Greens: Serve alongside sautéed spinach or roasted Brussels sprouts for a complete and balanced meal.
Our Best Tips & Tricks for a Perfect Porkchop Recipe with Applejack
- Pat Pork Chops Dry: Always pat your pork chops dry before searing. This removes excess moisture and helps them develop a beautiful golden-brown crust, which is essential for flavor and texture.
- Don’t Overcrowd the Pan: Overcrowding the skillet lowers the temperature and causes the pork chops to steam instead of sear. Sear in batches if necessary to ensure each chop gets that perfect crust.
- Use a Meat Thermometer: The best way to ensure perfectly cooked, juicy pork chops is to use a meat thermometer. Cook to an internal temperature of 145°F (63°C) and let them rest for a few minutes.
- Deglaze Properly: Don’t skip the deglazing step with Applejack! Scraping up those browned bits from the skillet adds layers of flavor to your sauce that you don’t want to miss.
- Simmer Gently: Simmering the pork chops in the sauce gently ensures they cook through without becoming tough. Keep the heat low and allow them to cook slowly in the flavorful liquid.
- Butter Finish: Stirring in butter at the end enriches the sauce and adds a luxurious, glossy finish. It’s a simple step that makes a big difference in the final dish.
What to Serve with Your Delicious Porkchop Recipe with Applejack: Perfect Pairings
- Starchy Sides: Creamy mashed potatoes, fluffy rice, or soft polenta are all fantastic for soaking up the flavorful applejack sauce.
- Roasted Vegetables: Roasted root vegetables like carrots and parsnips, or Brussels sprouts, complement the sweetness of the apples and add a healthy element to the meal.
- Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pork chops and sauce.
- Apple-Themed Sides: Consider apple and walnut salad or a side of cinnamon-roasted sweet potatoes to enhance the apple flavors.
- Drink Pairings: Apple cider (especially hard cider!), a light-bodied red wine like Pinot Noir, or even a crisp white wine like Riesling would pair wonderfully with this dish.
How to Store and Reheat Your Delicious Porkchop Recipe with Applejack
Storing Leftovers: Let the pork chops and applejack sauce cool completely before storing. Transfer them to an airtight container. Store in the refrigerator for up to 3-4 days. Storing them properly ensures they stay delicious and safe to eat later!
Reheating Instructions:
- Microwave: For a quick reheat, place a portion of pork chops and sauce on a microwave-safe plate. Cover loosely and microwave in 1-2 minute intervals, checking and stirring in between, until heated through. Be careful not to overheat, as pork can become dry.
- Skillet: For best results, reheat in a skillet. Place the leftover pork chops and sauce in a skillet over medium-low heat. Add a splash of chicken broth or water if the sauce seems too thick. Cover and heat gently, stirring occasionally, until heated through. This method helps maintain the moisture and flavor of the pork chops.
- Oven: Preheat your oven to 350°F (175°C). Place the pork chops and sauce in an oven-safe dish. Cover with foil and bake for 15-20 minutes, or until heated through. This is a good option if you are reheating a larger batch.
No matter how you reheat them, these pork chops will bring that cozy applejack flavor back to your table. Enjoy!
Your Porkchop Recipe with Applejack FAQ: Simple Answers for Confident Cooking
- Q: Can I use boneless pork chops for this recipe?
- A: Yes, you can! Boneless pork chops will cook a bit faster, so reduce the simmering time to about 8-12 minutes, or until they reach an internal temperature of 145°F (63°C). Keep an eye on them to prevent overcooking.
- Q: What if I don’t have Applejack brandy? What’s a good substitute?
- A: Apple brandy, Calvados, or even bourbon work well as substitutes. For a non-alcoholic option, use extra apple cider and a squeeze of lemon juice to brighten the sauce.
- Q: Can I make this recipe ahead of time?
- A: Yes, you can prepare the pork chops and sauce ahead of time. The flavors actually meld together beautifully as they sit! Store them in the refrigerator and reheat when ready to serve.
- Q: How do I know when the pork chops are cooked through?
- A: The most accurate way is to use a meat thermometer. Pork chops are cooked through when they reach an internal temperature of 145°F (63°C). They should also be firm to the touch and the juices should run clear when pierced with a fork.
- Q: Can I freeze leftover pork chops with applejack sauce?
- A: Yes, you can freeze leftovers for up to 2-3 months. Let them cool completely, then store in an airtight freezer-safe container. Thaw in the refrigerator overnight before reheating. The texture of the apples might soften slightly after freezing, but the flavor will still be delicious.
Time to Savor Your Delicious Porkchop Recipe with Applejack and Share the Joy
Congratulations, you’ve just created a wonderfully comforting and flavorful porkchop dish that’s perfect for any weeknight or special occasion! This porkchop recipe with applejack is a testament to how simple ingredients can come together to create something truly delicious and memorable.
Now it’s your turn! Rate this recipe below, share your beautiful porkchop creations on social media using #FingerLickingRecipes, and let us know in the comments how yours turned out. We’re so excited to see your culinary adventures and cheer you on in our friendly community of home cooks! Join us for more easy and delicious recipes on Instagram and Pinterest. Happy cooking!
