Pork Chops With Maple Brandy Sauce
When we visited Maine a couple of years ago, I came home with a Maple Balsamic Vinegar from a cute shop in Freeport. I used it to deglaze a skillet after searing pork chops, but I wanted to create a recipe that anyone could make ... even if they didn't have this particular flavored balsamic vinegar. Now you just need to taste these Pork Chops with Maple Brandy Sauce!
How beautiful is that dark sauce and those beautiful apple slices? Pork Chops with Maple Brandy Sauce is a lovely entree that is perfect for a dinner party, but it's so quick to make that you can easily have it on a weeknight, too!
The recipe calls for four pork chops, but as you can see, it's easily scaled for however many people you are serving. Be sure to season them well before searing them in a skillet on the stovetop. Then finish them off in the oven with some garlic, thyme, and a few slices of apple.
Pork chops can handle just about any flavor you pair them with. Maple syrup and apple brandy are two natural choices, but this recipe takes it even further. Think Dijon and balsamic vinegar, garlic and thyme.
After the pork chops are done, let them rest on a platter. Return the skillet to the stovetop and pour in the vinegar and brandy. Cook it down by about half, then add the Dijon, maple syrup, and thyme.
Serve with steamed rice or roasted potatoes and sauteed green beans.
Pork Chops With Maple Brandy Sauce
Recipe details
- 4 servings
- Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
Comments
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When are the apple slices added?