If you think pork chops are mundane than you have another think coming to you. Hands down these are the best pork chops I have personally ever had. The bourbon molasses glaze, the parsnip puree and the cran-apple compote, sigh. So perfect.
There are several components to this dish but you can easily make the compote ahead of time (even freeze it). The chops and puree take no time to make. I choose to french (take some meat off the rib bone) to make it look more elegant but that’s totally optional.
These are definitely date night/company worthy! Pair this with this Apple Salad with Candied Pecans and Poached Pears for a winner of a dinner.
The photos and an article were originally published in Great Falls Tribune to read my article on Holiday Cooking for Two click here.
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Ingredients
Cran-Apple Compote
- 1 cup cranberries
- ½ apple, chopped
- ¼ cup bourbon (or apple juice for alcohol free)
- ¼ apple juice or water
- 1/3 cup cane sugar
- 1/8 teaspoon salt
Pork Chops
- 2 Bone-in Center Cut Pork Chops (1” thick) Frenched if desired
- Kosher Salt and Fresh cracked black pepper
- 1 tablespoon grapeseed oil or other cooking oil
- 2 tablespoons molasses (or brown sugar)
- 2 tablespoons bourbon (sub apple cider for alcohol free)
- 1 tablespoons Dijon mustard
- Fresh thyme for garnish if desired
Parsnip Puree
- 1 parsnip, peeled and cut into bite size pieces
- 1 small russet potato, peeled and cubed
- 2 cloves garlic, halved
- ¼ cup whole milk
- ¼ cup heavy cream
- 2 tablespoons butter
- 1 bay leaf
- 1 sprig thyme
- ¼ teaspoon kosher salt
Instructions
- For the Compote: In a saucepan, combine all ingredients. Bring to a boil and reduce to a simmer stirring occasionally, until the cranberries begin to burst and the sauce thickens, about 20 to 25 minutes. Let cool before serving. If desired using an immersion blender or food processor to puree into a sauce. Can be done ahead.
- Do you have leftover cranberry sauce from Thanksgiving (yes, it’s still okay), doctor it up with the bourbon and apples, simmer until the apples are tender, remove from heat and let cool.
- For the Chops: Preheat oven to 400°F.
- Season pork chops generously with salt and pepper. Let set out at room temperature for 30 minutes. Make glaze: in a small bowl combine molasses, bourbon and mustard.
- Heat a grill pan or cast-iron pan to medium high heat. Add oil. Sear pork chops on each side for 2 to 3 minutes. Brush each side with glaze. Place in oven and bake 10 to 15 minutes or until cooked to desired doneness. Let rest 5 minutes and then coat with remaining glaze prior to serving.
- For the Puree: Place all ingredients in a pot, if potatoes and and parsnips aren‘t covered by liquid add, more milk/cream or broth. Bring to a simmer over medium heat, cover. Cook until tender about 12 to 15 minutes. Remove lid and reduce liquid by half. Remove the bay leaf and thyme. Purée the parsnip, with the milk/cream mixture and the butter, in a food processor or blender until it is smooth (I like to use an immersion blender). Taste for seasoning.
- Purée can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, stirring often. For dairy free substitute chicken broth for milk and cream and butter for butter flavor olive oil.
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