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Champagne Pork Chops and Apples

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“I hate to admit that I'm not crazy about least not to sit around drinking when it's not an occasion. We ended up with a couple of extra bottles after New Years and six months later I decided to do something with them. Here's what we came up with”

Ingredients Nutrition

  • 4 thick pork chops
  • 2 tablespoons olive oil
  • 2 tablespoons mango jam
  • 750 ml champagne
  • 2 apples, julienned
  • 2 tablespoons butter
  • 1 teaspoon honey
  • 1 dash all purpose Greek seasoning
  • 1 dash nutmeg
  • 6 walnuts, shelled and roughly chopped


  1. Season pork chops with salt and pepper.
  2. Put olive oil in a deep skilled and heat.
  3. Brown both sides of the pork chops 4-5 minutes each side.
  4. When browned pour out any juices and put pork chops back in the skillet.
  5. This next step might kill you but take a chug of your champagne and then pour it into the skillet until it's just about 3/4 of the way up the chops. Mix in mango jam.
  6. Reduce heat and cover (vent the top a bit) and cook for 35-45 minutes or until cooked through.
  7. Remove the chops and set aside (keep warmed).
  8. Mix into the liquid, honey, nutmeg, butter and apples and boil until reduced and thickened (it's going to looked more like glazed apples than a sauce)
  9. Add chopped walnuts, stir around to glaze them, and pull off the stove before it over cooks.
  10. We served with saffron rice - apples are good on top of the pork!

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