Pork Chops with Rum Apple Glaze

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Alright, it’s been a while, so why not give you guys a recipe?!

Fall is coming. And if you haven’t checked your calendar recently, it’s coming ridiculously fast. It’s almost September! So I’m going to try and get the jump on some fall flavors here because let’s be honest, there’s nothing better than fall flavors.

I still haven’t made anything worthwhile in the kitchen. Every time I make something small like banana bread or just regular dinner, I fear for when I do go to blog something. It’s the lighting! The lighting in our kitchen now is soooo… so.. meh. But anyway, here’s a little something I made a while ago when we still lived in North Carolina.

Pork and apples is one of those combinations that you can’t ignore. There’s nothing fancy about it, they just go good together. The flavors mend and compliment each other and it’s just yummy goodness. Combine it with some brown sugar and cinnamon and a few other spices and rum and boy, oh boy.

I prefer to grill the pork chops because, well, the same reason why I prefer to grill anything. For the flavor. But if you have to, searing in a pan and finishing in the oven works just as good. For the apples I’m almost positive I used Braeburn, which you can say is our house apple. Though I’m sure you can use your favorite with no problem as it will bring your own twist to the dish. As far as the rum glaze goes, you could easily omit the good stuff if it’s not your cup of tea. It adds another level of flavor but it’s mainly because I had it on hand and thought it’d be good. Because, you know, I’m Puerto Rican and it’s my natural thought process. “Hmm, now what is it missin… *snaps fingers, pulls out bottle of rum*”

All that said, let’s go check it ou…. what? Oh, me? No, nothing. Just getting to the recipe. No, no history on the pork chop or back story on what apples mean to me. I’m just trying something new here and getting to the point (WINK WINK).

Pork Chops with Rum Apple Glaze

Author : Los

Pork chops and rum apple glaze go together like peanut butter and jelly. Only problem is not eating the apples before putting them on the pork chops.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine American

Servings 3

Ingredients

  

• 3 each - Apples (diced)
• 3 tablespoons - Butter
• 1/2 cup - Brown Sugar
• 1 tablespoon - Cinnamon
• 1/2 teaspoon - Ground Ginger
• 1/2 teaspoon - Rosemary
• pinch of Salt and Pepper
• pinch of Ground Cloves (optional)
• 1/4 cup - Apple Cider Vinegar
• 1/4 cup - Dark Rum
• Pork Chops - seasoned with at least salt and pepper

Instructions

 

• Prepare, cook, and set aside the pork chops.
• Get apples peeled, cored, and diced to a uniform size.
• Melt butter in the pan and then sauté the apples until softened.
• Add brown sugar, spices, and herbs. Stir and incorporate.
• Add the cider and the rum. Don't forget you did this for later on when you're asking why is the rum gone.
• Cook until reduced slightly and it becomes syrupy.

Notes

• I like to season my chops with dried thyme, as well. Just sayin'.
• You can peel the apples and dice them into uniform shapes if you could spend all day in the kitchen and you're trying to impress your significant other or something.
• But here, ain't nobody got time for dat. So I just cut them so they're generally the same size and I left the skin on. I know, I'm a monster. Culinary school me would have cursed today me out.
• I didn't have cloves at the time but I'm sure it would've been awesome.
• I love cinnamon, can you tell?

Keyword Apples, dinner recipe, Pork, Rum

Ok, so what’s first?

• First, we’re cutting the apples. You want to get the core out of the way because who needs that? Then you want to get them to the same size.. more or less.

• Get the butter going in a nice sized pan over medium-high heat, and once it’s melty get the apples in there.

• Sauté for a few minutes till they’re heated through.

• Then go ahead and add the brown sugar, along with the spices and the herbs.

• Once it’s all coated, add the liquids and simmer for a few minutes while stirring.

You’re looking for the apples to still have somewhat of a crunch to them. Not too much though. On the other hand, you don’t want them too soft that they’re mush. I know, I should be less cryptic. You would think I knew how to explain myself better by now.

So when you think they’re done, go ahead and slide them off the heat and let them sit there for a bit. Just let them mellow out and relax in the rum… like some of us tend to do. See? I knew you’d understand. While they’re sitting there, don’t be envious, get the pork chops going!

• Season your chops and get them cooked. Again, on the grill or in a pan.

Either way, it’s fine. As long as they’re cooked.

When they’re done, there’s nothing much left to do but….

Yup. It’s as glorious as it looks.

Make sure you scoop up some of the sauce and pour it over the chops.

Cutting into it, letting the sauce soak into the meat. Getting a bite with some apples, all dancing like it’s a rave going on in your mouth.

Yeah, it’s pretty damn good.

And that be that. See? Nice, simple, impressive. Who said fancy stuff takes too long? I did something similar once with a mango salsa I made on a pork tenderloin. I couldn’t tell you which one I liked better because mango and pork is equally amazing. But pork and apples with rum? C’mon now. Plus, summer is coming to a close mighty fast. Best to get out there and say sayonara to it the right way.

Hopefully I could find some other pictures I haven’t posted yet. They should help in this desperate drought of food posts here. Until I figure out how to get to cooking in here, at least. But until then..!

Adios.