Combing generous cuts of pork with WhistlePig is a match made in Vermont – but you can bring the farmhouse table to your own home this holiday with this seasonal recipe from the WhistlePig kitchen: Pork Chops with Apple & Rye Chutney (bacon optional).

2 tbsp butter
1 tbsp Maple syrup
2 oz WhistlePig Straight Rye Whiskey
1 tbsp apple cider vinegar or lemon juice
1 tsp Fresh ginger
Salt (to taste, about 1/2 tsp)
1 tbsp Dijon mustard
1/4 tsp nutmeg
1/2 tsp cinnamon
3 apples, chopped into 1/2″ cubes
1/4 cup Cranberries
4 medium pork chops
Ground coriander (to taste)
1 garlic clove, finely chopped
1 tsp thyme
Olive oil

Mix together first nine ingredients (through cinnamon). Pour mixture into a skillet. Add apples and cranberries, then simmer 8 minutes.

Thoroughly dry pork chops and sprinkle with pepper, salt, and coriander. Sauté garlic and thyme in pan with oil. Cook pork on medium-high for 4 minutes each side, or until doneness.

Remove pork chops from pan. Plate elegantly by topping with Apple & Rye Chutney. Most thoroughly enjoyed with a glass of WhistlePig.

An optional addition to this recipe: wrap your pork chops in bacon before searing for three times the pig on your platter. Serve with a side salad and some good rye bread for picking up bits of apple.

Cheers!