Whiskey and Maple Pork Chops

4 to 6, 6oz. Boneless Pork Chops

1 cup Maple Syrup

1 tbsp. Water

2 tbsp. Minced Shallots

3 tbsp. Butter

2 Granny Smith Apples, peeled, cored, and finely diced

3/4 C Hard Apple Cider

2 Cinnamon Sticks

2 Cloves

1/4 tsp. Allspice

2 tbsp. Maple Syrup

2 tbsp. Whiskey

5 tbsp. Sweet Butter

1/2 tsp. Fresh Grated Nutmeg

1 tbsp. Fresh Chopped Sage

Dip the pork chops in the honey and roast in a pre-heated 400 degree oven for 14-18 minutes or until done.  While the chops are in the oven; saute the shallots and the apple in the 3 tbsp. of butter until slightly carmelized.  Add the cider, cinnamon, cloves, and allspice, reduce by 50%.  In another pan, add 2 tbsp. maple syrup, whiskey, and the cider reduction.  Bring to a simmer, add the sweet butter slowly, whisking to thicken sauce.  Then add nutmeg and sage.  Topp the pork chops with the sauce and enjoy.