Apple Flambe Porkchop

Apple Flambe Porkchop

Steps

  1. Preheat oven to 325°F
  2. Place bacon on a baking sheet with a rack and bake until crispy
  3. Remove after 15 minutes to let cool and reserve bacon fat
  4. Season both sides of pork chop with salt and pepper
  5. Heat a stainless steel or cast-iron pan over high heat. Sear pork chop with 2 tablespoons of oil for 3 minutes on each side, achieving deep caramelization
  6. Adjust heat to low and add garlic clove, 1 tablespoon butter and 3 sprigs thyme.
  7. Baste pork chop until cooked to desired temperature and allow to rest
  8. Transfer 2 tablespoons of reserved bacon fat to a skillet. Add onions, remaining thyme, salt and pepper. Cook for 15 minutes. Then add 2 tablespoons water to deglaze the pan.
  9. Continue to cook for an additional 15 minutes to achieve deep caramelization
  10. Preheat sauté pan over high heat with 2 tablespoons oil. Once oil begins to lightly smoke, add the apples in a flat, even layer. Season with a pinch of salt. Allow apples to caramelize for approximately 4 minutes on each side. Add 1 tablespoon of butter. Once it begins to brown, remove the pan from heat and cover with aluminum foil for 5 minutes
  11. Mix together the maple syrup and brown sugar. Evenly spoon mixture over the bacon slices and brûlée with your Bernzomatic torch
  12. Place pork chop on the plate. Smother with caramelized onions, Bernzomatic bacon and caramelized apple wedges. Drizzle Apple Brandy over the apple wedges and ignite with the torch immediately before presentation

Tips

Makes: 4 servings

What You'll Need


TS4000
TS4000

High Heat Torch for Fast Work Times

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TX9
TX9

14.1 oz. Propane Hand Torch Cylinder

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Ingredients:

  • 8 oz Frenched Pork Chop
  • 1 smashed Garlic Clove
  • 2 Apples, peeled, cored & sliced
  • ½ oz Apple Brandy
  • 4 strips of Applewood Smoked Bacon, ¼ inch thick
  • 1 large Onion, julienne cut
  • 6 sprigs of Thyme
  • 2 tbsp Maple Syrup
  • 2 tbsp Brown Sugar
  • ¼ cup Oil, divided
  • 2 tbsp Butter
  • Salt + Pepper
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