We posted a recipe a while back on our Bourbon Braised Pork Chops with Drunken Apples. Well, we re-vamped the apples a bit the last time we made it, and we thought we'd share our tweaks.
Our original recipe was:
Apple Topping:
2 Apples (we think ours were Fuji Apples, but whatever you have on hand will do)
3 Tbsp butter
1/3 cup brown sugar (light)
1 splash Bourbon (if you want un-drunken apples, substitute with apple cider or apple juice)
dash of salt & pepper
So, here's what we changed. This time, instead of dicing the apples, we sliced them. There's absolutely no reason why we changed it, we just wanted slices this time.
We used dark brown sugar instead of light. Dark brown sugar has more molasses in it. Zack likes molasses. This is just a personal choice. If you still want to use light brown sugar, feel free!
Here's the kicker. The most important thing we changed was... we finely chopped rosemary and cooked it down with the apples. Rosemary and apples were made for each other. And both pair with pork so well!
Our original recipe also didn't include covering the apples and simmering over medium-low to low heat. We think that helped. We'd just stir them every few minutes to make sure the sugars weren't burning.
Enjoy!
No comments:
Post a Comment