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Jubilee Pork Chops

Yields4 Servings

 1 cup Jubilee Apple Wine
 2 tbsp Brown Sugar
 4 Pork Chops (1" thick, bone-in chops)
 1 tbsp Dijon Mustard
  tsp Cayenne Pepper
 ½ tsp Vanilla Extract
 4 tsp Cider Vinegar
 3 tsp Vegetable Oil
 1 tbsp Butter
 1 dash Salt to taste
 Pepper to taste

Whisk together first 5 ingredients plus 2 tsp. cider vinegar.

Transfer 1/4 cup of marinade to gallon ziplock bag; add chops; press out air and seal bag. Turn bag several times to coat chops and refrigerate 1-2 hours.

Reserve remaining marinade mixture for sauce.


Remove chops from bag and pat dry with paper towel, discard bag of marinade.

Heat 3 tsp. oil in large skillet to medium hot. Season chops with salt and pepper and cook 3-4 minutes on each side. Transfer chops to plate and cover tightly with foil.


Add reserved marinade mix to skillet and bring to boil stirring with wooden spoon.

Cook 3-5 minutes until reduced to thick glaze.

Reduce heat to medium low, add juice from chops, remaining 2 tsp. cider vinegar and butter. Whisk and simmer 2-3 minutes longer.

Remove pan from heat and return chops to skillet, turning occasionally to cover with sauce.

Transfer chops to platter and spoon sauce over chops.

Serves 4

Recipe modified from Cook’s Country Magazine

Nutrition Facts

Serving Size 1 chop

Servings 4