Bourbon Apple Cider And Honey Glazed Pork Chops Food

BOURBON APPLE CIDER AND HONEY GLAZED PORK CHOPS

Steps:

• Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
• Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
• Stir 3 tablespoons whiskey into apple cider glaze.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops into a baking dish; brush with the apple cider glaze.
• Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

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.

SUNNY'S APPLE-BOURBON HAM GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• To make the glaze, add the apple cider, brown sugar, bourbon, pumpkin pie spice and cloves to a large pot. Turn the heat to medium high and cook, while stirring, until the liquid reduces and becomes slightly thickened like a glaze, 10 to 15 minutes. Add the butter and stir to melt. Taste and season with salt and pepper.
• Lay out plenty of aluminum foil to wrap the ham in and create a bed for it. Place the ham in the center of the aluminum foil and pull the sides up around it, leaving the top exposed. Pour over half the glaze, getting it into the spirals. Finish tightly wrapping the ham and place it on a rack in a roasting pan. Fill the pan with water, but do not let it touch the bottom of the ham.
• Cook until the internal temperature reaches about 140 degrees F (gauge 15 to 20 minutes per pound). Remember, it is already cooked, so you just need to bring it to temperature without drying it out.
• Remove the ham and raise the oven temperature to 400 degrees F. Pull back the aluminum foil (watch out--it's steamy and hot!!). With a brush and the remaining glaze, slather the top of the ham, allowing the glaze to get into any creases of the spiral you see. Place back in the oven uncovered but still sitting in the foil and roasting pan, an additional 10 to 15 minutes. Remove and rest 10 minutes before serving.

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.

BOURBON APPLE CIDER AND HONEY GLAZED PORK CHOPS

Steps:

• Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
• Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
• Stir 3 tablespoons whiskey into apple cider glaze.
• Preheat oven to 350 degrees F (175 degrees C).
• Place pork chops into a baking dish; brush with the apple cider glaze.
• Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

APPLE-GLAZED PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a thermometer reads 160°:. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve with pork chops.

BOURBON CHOPS

Steps:

• In skillet, brown chops on both sides.
• Mix all other ingredients together until mixed well.
• Preheat oven to 350.
• Place pork chops in casserole dish or glass baking dish.
• Pour sauce over pork chops.
• Bake at 350 for 1 hour.
• Serve with rice or noodles.

CIDER-GLAZED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.