Ingredients for Charred Bourbon Apple Pork Chops
- 4 (1-inch thick) bone-in pork chops
- fresh rosemary (optional garnish)
- fresh thyme (optional garnish)
- not used in recipe
- 1/4 cup mustard seeds
- not used in recipe
- not used in recipe
- not used in recipe
- not used in recipe
- not used in recipe
- not used in recipe
- salt and pepper (generous seasoning, pinch of salt, to taste)
- 2 cups peeled and chopped peaches, 4 ripe peaches, halved and pitted
- 1/4 cup bourbon
- 1 vanilla bean (used for infusing peaches and reserved)
- 1/2 cup apple cider
- 1/4 cup apple juice
- 1 tbsp olive oil (plus additional for brushing peaches)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1 tbsp brown sugar
- 1 tsp vanilla extract
- 1 tbsp butter
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How to Make Charred Bourbon Apple Pork Chops
- **Prepare the Pork Chops:** Season 4 (1-inch thick) bone-in pork chops generously with salt and pepper.
- **Sous Vide the Pork:** In a vacuum seal bag, combine the pork chops with 1/2 cup apple cider, 1/4 cup bourbon, 1/4 cup apple juice, 1 tbsp olive oil, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves. Vacuum seal and sous vide at 62°C (143°F) for 1 hour.
- **Make the Peach Mostarda:** In a medium saucepan, toast 1/4 cup mustard seeds over medium heat for 2-3 minutes, until fragrant.
- Add 2 cups peeled and chopped peaches, 1/2 cup white wine vinegar, 1/4 cup sugar, 1/4 cup water, and a pinch of salt to the saucepan. Simmer for 10-12 minutes, or until the peaches are tender.
- **Blend the Mostarda:** Carefully transfer the mixture to a blender (immersion or standard) and blend until smooth. Strain through a fine-mesh sieve for a smoother consistency. Season to taste with salt and pepper. Chill thoroughly.
- **Prepare the Charred Peaches:** Combine 4 ripe peaches, halved and pitted, with 1 tbsp brown sugar and 1 tsp vanilla extract in a vacuum seal bag. Seal and let sit for at least 1 hour (or up to overnight).
- **Char the Peaches:** Remove peaches from bag, reserving the liquid and vanilla bean. Lightly brush peaches with olive oil. Char the cut sides on a hot griddle or flat top until nicely marked, about 2-3 minutes per side.
- **Sear the Pork Chops (Optional):** After sous vide, sear the pork chops in a hot skillet with 1 tbsp butter for 1-2 minutes per side, until golden brown.
- **Assemble and Serve:** Plate the seared pork chops, top with a generous spoonful of chilled peach mostarda, and serve alongside the charred peaches. Garnish with fresh thyme or rosemary (optional).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
326g
Fat
53g
Carbs
36g
