Recipe: Bourbon Country Fried Apples

Bourbon Country Fried Apples

The FNX45 Tactical is so big, it dwarfs a 10oz 1.5 inch thick pork chop.

Sometimes, you can create something that you don’t expect to be alright an alright concept but it turns out to be executional. This is one of those recipes. I used this dish as a, savory and sweet topping for grilled bone in pork loin chops, but it can be a side dish if you’d like. In the pork chop topping variant, I cut the apples in to a small dice and I used sage to bring some savory to the sweet. If you wanted to make a side dish version just cut the apples into thick slices. You can use the sage or swap it out for cinnamon and brown sugar for a sweeter version. A nice sweet and spiced version would also be great for a vanilla ice cream topping or filling for an apple pie. I also think this could spice up breakfast as either on top of waffles or pancakes or warm cereals. Here’s how to make them. 

Bourbon Country Fried Apples

Ingredients:

• Rendered fat of 3-4 slices of bacon
• 1/4 cup raw country ham pieces (if you cannot find country ham, bacon will do. I guess.)
• 3 medium Granny Smith apples, cut into slices or small dice.
• 1/2 cup of white sugar
• 1/4 tsp of sage (or cinnamon) 
• 1/4 tsp of allspice 
• 2oz of Bourbon (Buffalo Trace is a nice one to use.)
• You can add more sugar or brown sugar depending on application.

Peel apples and either slice or dice as desired. In a medium high sauté pan of rendered bacon fat, crisp the raw country ham until crisp and fragrant without burning. Add apples and sauté till brown. Add sugar and spices and continue sauté and let apples caramelize. Deglaze with bourbon and continue to toss until a slightly thick syrup forms.