Cider-Maple Pork Chops with Woodland Bitters Compote - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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
Instructions
- Mix all of the ingredients except the pork chops and pour into a resealable plastic bag. Add the pork chops. Refrigerate for 2 hours.
- Meanwhile, in a medium saucepan, boil the cider, maple syrup and bitters over moderately high heat until reduced by half, about 10 minutes. Season with salt and pepper and let cool.
- Combine all of the ingredients except the oil, salt and pepper in a medium saucepan and bring to a boil. Cook over moderately high heat until the apples just begin to soften, 5 minutes. Reduce the heat to moderately low and simmer until the liquid has thickened, 25 minutes; keep warm.
- Remove the pork chops from the marinade and pat dry. In a large cast-iron skillet, heat the oil until shimmering. Season the chops with salt and pepper and cook over moderately high heat, turning, until nicely browned, about 7 minutes. Reduce the heat to moderately low and brush with the glaze. 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 °. Transfer the chops to a platter and let stand for 5 minutes. Serve the chops with the apple compote.
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