Pork Chop with Bourbon Apples from Morton's Steakhouse features a juicy, tender pork chop paired with caramelized apples glazed in rich bourbon sauce, creating a savory and slightly sweet flavor harmony.
Equipments
- Skillet or sauté pan
- Grill or grill pan
- Tongs
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
- Mixing bowl
- Spoon or spatula
- Plate (for serving/resting)
Ingredients
- 2 bone-in pork chops
- Salt
- Black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 Granny Smith apples
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup bourbon
- 1/4 cup apple cider
- 1 teaspoon fresh lemon juice
When selecting pork chops, choose bone-in cuts for added flavor and juiciness. Granny Smith apples provide the perfect balance of tartness to complement the sweet bourbon glaze. Use quality bourbon for an authentic taste, but adjust amounts cautiously to maintain the desired sweetness and avoid overpowering the dish. Fresh lemon juice enhances the sauce's brightness and balances the caramelized sugar's richness. Your Pork Chop with Bourbon Apples from Morton's Steakhouse copycat menu will deliver a savory and slightly sweet flavor harmony that impresses every time.
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season pork chops with salt and black pepper on both sides.
- Drizzle olive oil over pork chops.
- Grill pork chops 4-5 minutes per side until cooked through and juices run clear.
- Remove pork chops from grill; let rest on plate.
- Peel, core, and slice apples.
- Heat skillet over medium heat; melt butter.
- Add apple slices to skillet.
- Stir in brown sugar and ground cinnamon.
- Sauté apples until softened and lightly caramelized, about 4-5 minutes.
- Pour in bourbon; let simmer 1 minute to cook off alcohol.
- Add apple cider and lemon juice; stir to combine.
- Simmer apples and sauce until thickened, about 2-3 minutes.
- Spoon bourbon apples over rested pork chops.
- Serve immediately.
Substitution
Pork Chop with Bourbon Apples from Morton's Steakhouse copycat recipe brings together tender, bone-in pork chops with a luscious sauce made by caramelizing Granny Smith apples in bourbon, brown sugar, and spices. You can substitute the bourbon with apple brandy or a non-alcoholic apple juice mixed with a splash of vanilla extract if needed to maintain the sweet and warm flavor profile. When grilling the pork chops, ensure they are brought to room temperature and patted dry before seasoning to achieve a perfect sear and avoid steaming. Using a skillet for the bourbon apples allows for better control over caramelization, but a heavy-bottomed pan like cast iron will work just as well to enhance flavor. Rest the pork chops on a plate for 5 minutes after cooking to keep them juicy and tender before serving with the warm, spiced apple glaze.
Tips
Ensure pork chops reach an internal temperature of 145degF for safe consumption while maintaining juiciness. Resting the pork chops for at least 5 minutes after grilling allows juices to redistribute, enhancing tenderness. When caramelizing apples, control heat to avoid burning brown sugar and cinnamon, which can become bitter. Use a good quality bourbon and cook off the alcohol properly for a balanced rich flavor in your sauce.
Nutritions
Your Pork Chop with Bourbon Apples offers a balanced meal with high-quality protein from the tender pork chops, essential for muscle maintenance and repair. The Granny Smith apples add dietary fiber, aiding digestion and providing natural sweetness without refined sugars. Healthy fats come from olive oil and butter, which also enhance the dish's rich flavor profile. The bourbon and apple cider contribute antioxidants and a slight tang, complementing the warm spices like cinnamon that may help regulate blood sugar.
Storage
Store any leftover Pork Chop with Bourbon Apples in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. Separate the pork chops and bourbon apples if possible to prevent the pork from becoming soggy. When reheating, use a skillet over medium heat to warm the pork and apples gently, preserving their texture and taste for your next meal.
Variation or Alternatives
You can substitute bone-in pork chops with boneless center-cut chops for quicker cooking and easier slicing. Instead of grilling, sear the pork chops in a hot cast-iron skillet with olive oil to develop a caramelized crust, then finish cooking in the oven. Swap Granny Smith apples with Honeycrisp or Fuji apples for a sweeter, less tart flavor that complements the bourbon sauce. When making the bourbon apple glaze, reduce the bourbon slightly longer to intensify the sauce's depth without overpowering the fruit's natural sweetness.
Allergies
This dish contains pork, which can be an allergen for some individuals, although pork allergies are relatively rare. The bourbon apples include ingredients like apple cider and bourbon, both of which may contain sulfites, a common allergen. If You have known sensitivities to any of these components or to cinnamon and brown sugar additives, it's important to check with the restaurant or your healthcare provider before enjoying this meal.
Why this recipe?
Morton's Steakhouse Pork Chop with Bourbon Apples features a perfectly grilled, juicy pork chop complemented by the sweet and tangy caramelized bourbon apples, creating a unique balance of flavors. The dish combines tender, flavorful meat with a rich, subtly boozy fruit topping that enhances but doesn't overpower the pork. You'll find replicating this recipe at home is worth the effort because it delivers restaurant-quality taste with easy-to-source ingredients and elevates your culinary skills with a sophisticated yet approachable dish. This menu favorite offers a satisfying blend of savory, sweet, and smoky notes that delight the palate every time.