Sheet Pan Steinhart Maple Pork Chops

Steinhart Maple Vodka is something I discovered last year when I moved back to the province. It is  great in cocktails, poured over ice cream, mixed into whipped cream or used in savory meals like my Sheet Pan Pork Chops. This easy meal is so moist, flavorful and satisfying on a chilly fall day you will want to add it in to the meal rotation every week. Growing up we would often have breaded pork chops and apple sauce and this recipe was inspired by that memory. This modern updated version is my new favorite way to enjoy a classic dish and another great way to enjoy my Steinhart Maple Vodka.


Ingredients

4 bone-in pork chops
2 yellow onions- sliced 1/2 inch thick half rounds
2 large honey crisp apples
4 cloves of garlic- do not peel
12 sage leaves
4 tbsp unsalted butter
2 tbsp olive oil plus 1 Tbsp for the onions and garlic
1tbsp of each garlic powder, paprika, black pepper
1/2 tsp sea salt
2 oz Steinhart Maple Vodka


NOTE: If you do not have maple vodka on hand you can substitute 2 oz of maple syrup. Whisk maple syrup with 1/2 cup of vegetable or chicken stock and deglaze  with this liquid in place of the vodka in step 7. 

Directions

1. Preheat oven to 400 degrees.
2. Mix garlic powder, paprika, black pepper and salt in a small bowl. Rub the mixture over the pork chops.
3. Slice the onions and place them in the sheet pan with the unpeeled garlic cloves. Toss in olive oil and scatter evenly across the pan. Slice the apples into wedges leaving the skin on. Remove core from each wedge and set aside.
4. Heat a large non stick pan. Once hot add the 2 tbsp of olive oil and sear the pork chops until they are a deep golden colour. It will be about 3 minutes per side on medium high heat.
5. Once seared place them on the sheet pan over the onions and garlic.
6. Add the butter to the pan and once melted add the apples and sage. Saute the apples on medium high heat until they are golden. Remove the sage leaves and set aside.
7. Deglaze the pan with the maple vodka and cook off the alcohol for about a minute. The apples should still be firm as they will bake in the oven later on.
8. Add the apple slice on top of each pork chop and pour all the pan juices over the chops as well. Place a few sage leaves on each pork chop.
9. Bake for 15 minutes or until the pork is just cooked through.
10. Let rest for 10 minutes covered with foil. Remove garlic skins and discard.
11. Serve over rice or cauliflower mash pouring some of the pan juices over each chop.
12. Enjoy!

AA