Pork Chops with Rum Apple Glaze
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.
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?
