Pork Chops with Bourbon-Apple Pan Sauce
With the right sauce, pork chops can be more than just another weeknight timesaver.
Why This Recipe Works
To prevent the chops in our Pork Chops with Bourbon-Apple Pan Sauce from curling as they cooked, we cut two slits about 2 inches apart through the fat and connective tissue around the outside of each chop. Developing the sauce in the same skillet we used to brown the chops helped flavor the sauce. The natural pectin in the apple butter produced a thick, glossy sauce for our chops in a matter of minutes while the cooked chops rested.
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