These were one of the upscale items menu at the Kirby House restaurant. One of our favorites and a recipe we’ve featured in cooking classes around the state.
Smoked Pork Chops with Apple Rum Sauce Directions are for preparation of 1 chop.
This recipe appears in the Kirby House Cookbook by Meta Newell West.
1 smoked pork chop
Grill smoked pork chop to desired doneness (should reach an internal temperature of at least 160°).
Apple Rum Sauce
1 tablespoon butter
1 medium apple, cored & thinly sliced (Jonathan or Red Rome, etc.)
1 tablespoon brown sugar
1 tablespoon Captain Morgan Original Spiced Rum®
- In a skillet, melt butter at medium temperature. Add apple slices and sauté until tender.
- Add brown sugar and rum; cook briefly to form a thickened sauce.
- Arrange apple slices on pork chop and drizzle with sauce.
This recipe appears in the Kirby House Cookbook by Meta Newell West.
1 smoked pork chop
Grill smoked pork chop to desired doneness (should reach an internal temperature of at least 160°).
Apple Rum Sauce
1 tablespoon butter
1 medium apple, cored & thinly sliced (Jonathan or Red Rome, etc.)
1 tablespoon brown sugar
1 tablespoon Captain Morgan Original Spiced Rum®
- In a skillet, melt butter at medium temperature. Add apple slices and sauté until tender.
- Add brown sugar and rum; cook briefly to form a thickened sauce.
- Arrange apple slices on pork chop and drizzle with sauce.
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