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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)

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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.

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Add the apples after the onion has started to soften.

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Season with salt and pepper.

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Add the Jack Daniel’s and flame.

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When the flame goes out, add the cider stock, and demiglace.

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Reduce until slightly thick and then pour over the chops and serve.

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