Pork Chops with an Apple and Maple Sauce

Okay.  So we have been living up the fall over here.  We picked up some fresh maple syrup while we were in Vermont, got a ton of apples from an apple-picking excursion a couple days ago, and Boston Organics has been filling our box with squash and yams.  Combining maple and apple in a dish made a lot of sense, and I found a ton of recipes on-line as well as some basic tips from the recipes in http://vermontmaple.org/recipes.html#meats. 





Here's what you'll need:

• 4 small-medium pork chops (you'll want to be able to stick them in a skillet at the same time)
  
• Olive oil
• 1-2 garlic cloves
• 1/4-1/2 c. bourbon
• 1/2-1 c. chicken broth
• 1/4 c. maple syrup
• 3 medium apples
• Herbs and spices to taste (I used thyme, salt, pepper, some oregano)
• [Side dish suggestion: roasted butternut squash, see below; you will want to start this before you start the main dish]
  

Start by frying up the pork chops.   Oil up the skillet, and cook the pork chops on medium heat until brown (this should take about 10 minutes). Once the pork chops are done, remove them to a separate plate, cover with tinfoil and keep warm.  (I like to put a cloth over the tinfoil to keep the heat in.)

In the skillet, add the garlic, bourbon, and a little bit more oil.  Make sure to scrape the bottom of the skillet to collect the pork chop bits that were left behind.  This will add flavor to the sauce.

 

Immediately after, add the maple syrup, the apples, and the chicken broth.  Add your herbs/spices at this point as well, including (at least) the salt.  Now just stir and let reduce until it reaches a thick consistency you are happy with. 

That's it.  Now just serve up the pork chops and pour the apple-maple sauce on top.

I added a roasted butternut squash as a side dish.  This was pretty simple, but it takes awhile, so you will want to start it before you cook the pork chops.  Preheat the oven to 375 degrees.  Cut the butternut squash in half. Put a thin layer of olive oil and sprinkle with salt.  Add a tablespoon or so of cold butter to each (I cut the pieces of butter in half for each piece of the butternut squash).  Place face up on a baking sheet (preferable one with ridges, in case the butter/oil oozes).  Cook for about 40 minutes.  (No harm in going a little longer, just make sure not to burn it!)