Chairman's Reserve Double Pork Chop & Jack Daniel Applesauce
This mouthwatering dish is perfectly cooked, double-cut pork chop resting atop a bed of creamy, golden apple purée. The pork chop, with its caramelized crust and visible seasoning, showcases expert searing that locks in its natural juiciness and flavor. The rich buttery glaze atop the chop adds an inviting sheen, enhancing its tender, juicy appearance. The apple purée provides a comforting and slightly sweet base, balancing the savory richness of the pork. This dish embodies rustic elegance and invites you to savor every bite. Perfect for any BBQ enthusiast or fine-dining lover!
Chairman's Reserve Double Pork Chops with Jack Daniels Applesauce
Big Poppa
3-4
45 minutes
10-15 minutes
American
Main Course
Chairman's Reserve Pork Chop with Jack Daniel's Apple Sauce recipe demonstrates how to prepare a succulent pork chop paired with a rich apple sauce infused with Jack Daniel's whiskey. It features Chairman's Reserve pork chops, known for their superior quality and tenderness. The cooking process involves seasoning the pork chops, searing them to perfection, and preparing a flavorful apple sauce that complements the meat's savory profile. This dish offers a harmonious blend of sweet and savory flavors, making it an excellent choice for both casual dinners and special occasions.
Ingredients
- Green Apples (substitute for your favorite apples)
- Lemon
- Cinnamon
- Dark Brown Sugar
- Butter
- Apple Juice
- Jack Daniels
Big Poppa’s Sweet Money
Big Poppa’s Stash
Directions
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1/2 Cube of Butter
- 3oz Apple Juice
- 1/4 Dark Brown Sugar
- Lemon Juice
- 2 Tablespoons of Jack Daniels
Let apple mixture cook down until soft and then you can blend finer or serve chunky, based upon your preference.
Prep the pork roast into individual double cut pork chops. Season with Big Poppa’s Sweet Money. Prep your drum for 275 and then place chops on the drum. Cook for 15 minutes and rotate. Cook for another 10-15 minutes until internal temperature is 135. Then sear and let rest until internal temperature comes up to 145. Remember even after you take off the heat the meat is still cook, so let rest.
Plate with applesauce and then lay pork chop on top for serving.
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