Smoked Pork Chops with Apple Rum Sauce . . . a Kirby House recipe

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®

1. In a skillet, melt butter at medium temperature.  Add apple slices and sauté until  tender.  
2. Add brown sugar and rum; cook briefly to form a thickened sauce. 
3.  Arrange apple slices on pork chop and drizzle with sauce.
   

Recipe without photos . . . 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®

1. In a skillet, melt butter at medium temperature.  Add apple slices and sauté until  tender.  
2. Add brown sugar and rum; cook briefly to form a thickened sauce. 
3.  Arrange apple slices on pork chop and drizzle with sauce.