I didn’t have the veal demiglace so I’m not sure if that made a huge difference, I know the color would have been darker and I’m sure it would have had a richer taste to it.
Smoked Pork Chops with Jack Daniel’s and Granny Smith Apple Cider Reduction Sauce
(Adapted from Jon Bonnell’s Fine Texas Cuisine)
1 small sweet onion, chopped
2 cloves garlic, minced
2 tablespoons butter
2 Granny Smith apples, peeled and diced into small cubes
½ teaspoon kosher salt
Pinch of ground black pepper
4 tablespoons Jack Daniel’s
1 cup apple cider
½ cup chicken stock
2 tablespoons veal demiglace
In a medium saucepan, sauté the onion and garlic in butter.
Add the apples after the onion has started to soften.
Season with salt and pepper.
Add the Jack Daniel’s and flame.
When the flame goes out, add the cider stock, and demiglace.
Reduce until slightly thick and then pour over the chops and serve.