Pork with Apples, Sage and Dijon-Bourbon Pan SaucePrint Print Without Images
Above: Porterhouse Pork Chops covered in apples, onion and pan sauce.
Above: Pork tenderloin served with a homemade apricot sage jam. Apricot pairs beautifully with pork, but you can use another chutney that you have on hand. This simple addition takes this dish from a simple weeknight dinner to a show stopper at a dinner party.
This beautiful dish combines all the best flavours of fall into one great meal. It is a quick weeknight dinner when you use a simple pork chop or pork tenderloin, but can become a show stopper at your next dinner party if you use the impressive porterhouse pork chop,
A porterhouse pork chop is a bone-in pork chop with the pork loin on one side of the T-bone and the pork tenderloin on the other. Since it isn’t something that we regularly stock in our meat case, it’s best to call ahead for this cut of meat. Or, you can just as easily use a pork chop or pork tenderloin in its place.
As I was testing it again, I decided to try brining a pork tenderloin, and I have to say that I never expected the amazing results I received. I have cooked A LOT of pork tenderloins over the years, but everyone agreed this was the most tender tenderloin I’d ever cooked! The sodium has a tenderizing effect on the protein in the meat. Even just brining it for one hour made a huge difference.
As I was making the sauce, I noticed my jar of Smak Dab curry mustard in the fridge and thought this recipe would also be delicious if I eliminated the maple syrup, added 1 or 2 tsp. of curry powder to the apples and onions as they were sauteeing, and used curry mustard instead. Next time!
This is the pan I reach for most often in my kitchen and is perfect for this recipe. This would make a fantastic gift for someone who loves to cook, and will last them a lifetime! Check our Yes, Chef in Abbotsford as they sell Le Creuset.
This recipe uses a technique called “sear-roasting” and is one of my preferred ways to cook quick-cooking meats as you get a beautiful pan sauce at the end. It involves a few steps, but is easy to make.
- 4 bone-in pork chops, Porterhouse chops (large chops with part of the tenderloin still attached) are perfect for this recipe, but ask our friendly butchers to cut any size you’d like
- OR 2 pork tenderloins
- Kosher salt and freshly ground pepper
Brine: an optional step but makes a huge difference, even if only doing it for one hour
- 8 cups water
- ½ cup sugar
- ½ cup salt
- ½ cup Lepp’s chicken broth
- ¼ cup whiskey or bourbon
- ¼ cup Lepp’s Apple Cider
- 2 Tbsp. Smak Dab White Wine and Herb or Canadian Maple mustard, (or plain Dijon, but by now you know I have a love affair with Smak Dab mustards, and I love the look of the whole mustard seeds in the finished dish)
- 1 Tbsp. maple syrup
- 1 Tbsp. apple cider vinegar
- 2 Tbsp oil or bacon grease or lard (do you save your bacon grease? If not, you should! It keeps for a long time in your fridge and is excellent for roasting potatoes or veggies or browning meat)
- 1 large yellow onion, sliced into ¼ thick slices
- 2 medium firm apples, peeled and sliced, such as Ambrosia or Honeycrisp
- Several sprigs fresh sage or thyme
To make the brine:
Combine 2 cups hot water, sugar and salt.
Most recipes call for boiling the water, but all you need to do is ensure the sugar and salt are dissolved, so if the hot water doesn’t quite do it, heat it up briefly, either on a stovetop or in a microwave, stirring until contents are dissolved. Add 6 cups cold water. You want to ensure the water is cold, so put in some ice cubes if it still feels too warm. Place meat in a container large enough to hold the water, and pour brine over the pork. Place in fridge for at least an hour, or up to 24 hours. When ready to proceed with recipe, discard the brine, rinse the pork with fresh cold water and dry with paper towel. If you’ve got a bit of time, it’s good to let the meat come to room temperature before you brown it, 30 minutes would be plenty of time.
To make the sauce, in a medium bowl whisk the broth, bourbon, apple cider, mustard, maple syrup and vinegar together. Set aside.
Preheat oven to 400 degrees.
In a large cast-iron skillet or similar oven proof pan, over medium-high heat, heat 1 tbsp of bacon grease or oil until it shimmers. Add the onion, and cook, stirring frequently until it begins to brown, about 5 minutes. Add the apples and sage and continue to cook until the apples begin to brown and the onions are soft, about 5 more minutes.
Scrape all the onions, apples and sage into the bowl with the sauce ingredients and set aside while you cook the pork.
Pat the pork dry with a paper towel and season generously with the salt and pepper. Add the remaining 1 tbsp. bacon grease or oil to pan, and when it’s hot, add the pork to the pan. Make sure the pan isn’t crowded, otherwise the meat will steam rather than sear. If necessary, brown the pork in batches. Sear the pork on the first side without moving them until they are deeply golden brown, about 4 minutes.
Flip the meat, and sear on the second side for another 3-5 minutes.
Place skillet in preheated oven. Begin checking with a meat thermometer after 7-8 minutes, as mine was at 150 degrees in 8 minutes and you don’t want to overcook the meat. Pork should always have a bit of pink in the centre. Place meat on a serving platter, cover with foil while you finish the sauce.
BE VERY CAREFUL when taking this pan out of the oven and you continue to cook with it on the stovetop. The handle is EXTREMELY hot and will continue to stay hot for a while, so place a pot holder or kitchen towel over the handle to remind yourself that it’s very hot. Unfortunately, I can say this from experience as I instinctively touched a hot handle once and burnt my hand!
With the skillet set over medium heat, add the onions, apples and sauce to the hot skillet. The sauce will bubble up. Stir and cook until it thickens slightly and all the onions and apples are heated, and apples have softened to your preference, about 5 minutes. Pour the pan sauce over the meat.Serve immediately.