Bourbon And Brown Sugar Pork Chops Food

BAKED PORK CHOPS WITH BOURBON GLAZE

Steps:

• Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.
• When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.
• Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.
• Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.
• Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.
• Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.
• Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.
• Using tongs, flip pork chops over, and transfer skillet to the preheated oven.
• Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).
• Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.
• Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.

BOURBON GLAZED PORK CHOPS

Steps:

• Prepare a medium-hot grill.
• In a bowl, mix together the mustard, brown sugar, and bourbon. Rub the pork chops with the garlic and house seasoning, then brush with half the glaze.
• Place the chops on the grill. Grill until the chops are slightly charred and cooked, about 20 minutes. Brush with the remaining glaze before serving.
• The Lady's House Seasoning:
• Mix the ingredients together and store in an airtight container for up to 6 months.

BOURBON BARBECUED PORK CHOPS

Steps:

• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill.
• Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes.
• Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.

GRILLED BOURBON CHOPS

Steps:

• In a small saucepan, mix bourbon, brown sugar, mustard and garlic; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened., Mix onion powder, salt and pepper; sprinkle over pork chops. Grill, covered, over medium heat or broil 4 in. from heat 3-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with sauce.

PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE

Steps:

• In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
• Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
• Preheat the oven to 450ºF.
• Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it's a pain to wash.
• For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
• For chops: Place pork chops on a baking sheet.
• Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.

BOURBON-GLAZED PORK CHOPS

Steps:

• In a shallow dish or large zip-lock heavy-duty freezer bag, stir together the first 6 ingredients; add in pork chops.
• Cover dish or seal bag and chill 30 minutes, turning once.
• Remove pork from marinade, reserving marinade.
• Grill pork over med-high heat, covered w/ grill lid for 10-12 minutes (or until done), turning once.
• Transfer reserved marinade to a saucepan; bring to a boil; cook, stirring occasionally, for 2 minutes.
• Pour sauce over chop and serve.