Cider-Maple Pork Chops with Woodland Bitters Compote

Recipe from Daniel Gritzer, to be made with DIY Bitters. There are alternatives. If homemade Woodland Bitters are unavailable, Angostura bitters may be substituted with delicious results. Recipe published in Food & Wine: October, 2011.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Marinate: 2 Hours


Ingredients

  • MARINATED PORK CHOPS
  • 1 cup(s) apple cider
  • 1/2 cup(s) pure maple syrup
  • 1/4 cup(s) bourbon
  • 2 tablespoon(s) light brown sugar
  • 1 tablespoon(s) Angostura bitters
  • 2 sprig(s) thyme
  • 2 clove(s) garlic, smashed
  • Four 3/4- pound(s) pork rib chops
  • GLAZE
  • 1 cup(s) apple cider
  • 1 cup(s) pure maple syrup
  • 1 teaspoon(s) Angostura bitters
  • Kosher salt and freshly ground pepper
  • COMPOTE
  • 4 Granny Smith apples, peeled and cut into 1/2-inch dice
  • 1/2 cup(s) apple cider
  • 1/4 cup(s) dark brown sugar
  • 1 tablespoon(s) bourbon
  • 1 tablespoon(s) butter
  • 1 teaspoon(s) fresh lemon juice
  • 1 teaspoon(s) Angostura bitters
  • 1 stick(s) cinnamon
  • 1 tablespoon(s) vegetable oil
  • Kosher salt and freshly ground pepper

Preparation

  1. 1. MARINATE THE CHOPS Mix all of the ingredients except the pork chops and pour into a resealable plastic bag. Add the pork chops. Refrigerate for 2 hours.
  2. 2. MAKE THE GLAZE 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.
  3. 3. MAKE THE COMPOTE 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.
  4. 4. 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-red thermometer inserted in the chops near the bone registers 140°. Transfer the chops to a platter and let stand 5 minutes. Serve the chops with the apple compote.
October 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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