domestic experiments,  Recipes

Bourbon Pork Chops with Apples & Polenta (GF)


This will feed 5-6 people


8 Pork Chops (with bone in)
3 Red Apples (Sliced)
1-2 onions (sliced)
6 cups Chicken Broth
2 Cups Polenta
4 TBS Chives (chopped)
4 TBS Brown Sugar
1/2 cup Bourbon
2 TBS Salt & Pepper
2 tsp Apple Cider
4 TBS Butter (1/2 for chops & 1/2 for Polenta)
2 TBS Olive Oil
1 Pint Cream or Half & Half

Heat pan to melt 1 TBS of Butter and 1 TBS of Olive oil. Mix Brown Sugar, 1 TBS Salt &Pepper together and spread on pork chops. Once pan is heated and oil and bitter are melted togehter, add the pork chops and brown. This should take about 7-9 minutes per side. Once brown place on plate and tent with aluminum foil to keep warm. Repeat oil & butter if needed for the pan to brown chops.

While browning chops heat a large pot with the 6 cups of chicken broth, add 1 TBS of butter in the broth. Once simmering add the 2 cups polenta. Stir occasionally until all is incorporated and polenta is creamy.

Slice the onions and apples. Once all the chops are cooked and tented, add apples and onions to the pan. Scrape the brown bits from the bottom of the pan and cook the apples and onions in juices. Add bourbon and cook for an additional 5 mintues.

Once every thing is ready , add the cream and chives to the polenta and stir until completely incorporated. I poured the polenta on a serving plate and topped with the pork chops and topped with apples & onions. I served it family style.

If needing an extra punch of green I had a side of spinach for those who wanted additional veggies.



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