Cider-Maple Pork Chops with Woodland Bitters Compote Recipe

Name: Cider-Maple Pork Chops with Woodland Bitters Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup apple cider; 1/2 cup pure maple syrup; 1/4 cup bourbon; 2 tablespoons light brown sugar; 1 tablespoon Woodland Bitters; 2 thyme sprigs; 2 garlic cloves, smashed; Four 3/4-pound pork rib chops; 1 cup apple cider; 1 cup pure maple syrup; 1 teaspoon Woodland Bitters; Kosher salt and freshly ground pepper; 4 Granny Smith apples, peeled and cut into 1/2-inch dice; 1/2 cup apple cider; 1/4 cup dark brown sugar; 1 tablespoon bourbon; 1 tablespoon butter; 1 teaspoon fresh lemon juice; 1 teaspoon Woodland Bitters; 1 cinnamon stick; 1 tablespoon vegetable oil; Kosher salt and freshly ground pepper

Servings: persons

1 cup apple cider
1/2 cup pure maple syrup
1/4 cup bourbon
2 tablespoons light brown sugar
1 tablespoon Woodland Bitters
2 thyme sprigs
2 garlic cloves, smashed
Four 3/4-pound pork rib chops
1 cup apple cider
1 cup pure maple syrup
1 teaspoon Woodland Bitters
Kosher salt and freshly ground pepper
4 Granny Smith apples, peeled and cut into 1/2-inch dice
1/2 cup apple cider
1/4 cup dark brown sugar
1 tablespoon bourbon
1 tablespoon butter
1 teaspoon fresh lemon juice
1 teaspoon Woodland Bitters
1 cinnamon stick
1 tablespoon vegetable oil
Kosher salt and freshly ground pepper

1
Mix all of the ingredients except the pork chops and pour into a resealable plastic bag.
2
Add the pork chops.
3
Refrigerate for 2 hours.
4
Meanwhile, in a medium saucepan, boil the cider, maple syrup and bitters over moderately high heat until reduced by half, about 10 minutes.
5
Season with salt and pepper and let cool.
6
Combine all of the ingredients except the oil, salt and pepper in a medium saucepan and bring to a boil.
7
Cook over moderately high heat until the apples just begin to soften, 5 minutes.
8
Reduce the heat to moderately low and simmer until the liquid has thickened, 25 minutes; keep warm.
9
Remove the pork chops from the marinade and pat dry.
10
In a large cast-iron skillet, heat the oil until shimmering.
11
Season the chops with salt and pepper and cook over moderately high heat, turning, until nicely browned, about 7 minutes.
12
Reduce the heat to moderately low and brush with the glaze.
13
Cook for about 7 minutes, turning and brushing with additional glaze, until an instant-read thermometer inserted in the chops near the bone registers 140.
14
Transfer the chops to a platter and let stand for 5 minutes.
15
Serve the chops with the apple compote.

690

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup apple cider, 1/2 cup pure maple syrup, 1/4 cup bourbon, 2 tablespoons light brown sugar, and more.

Yes, Cider-Maple Pork Chops with Woodland Bitters Compote falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cider-Maple Pork Chops with Woodland Bitters Compote

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