BOURBON-GLAZED PORK CHOPS
Make and share this Bourbon-Glazed Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 54m
Yield 6 serving(s)
Number Of Ingredients 7
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 BARBECUED PORK CHOPS
Provided by Food Network Kitchen
Time 40m
Yield Serves 4
Number Of Ingredients 11
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
My husband is a grill master and loves a good bourbon, making this recipe the perfect combination of both! Sometimes we use thicker chops. If you do, too, remember to cook them long enough to reach 145. -Donna Bryan, Columbia Falls, Montana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 390 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 555mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 36g protein.
BOURBON CHOPS
This recipe is done just like how we make our Bourbon chicken, but done with pork chops. Any kind of pork chops will work, but thick, boneless are best. This recipe calls for enough to make in extra sauce (soooo good over rice or noodles) but for less sauce to stick to chops, cut measurements down by half.
Provided by Chef Desrochers
Categories Pork
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 546.9, Fat 19, SaturatedFat 6.2, Cholesterol 137.3, Sodium 4663.3, Carbohydrate 42.1, Fiber 1.6, Sugar 35.4, Protein 51.2
PORK CHOPS WITH MUSTARD BOURBON SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
- Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
APPLE-BOURBON POTPIES
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h10m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
- Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
- On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.
GRILLED BOURBON-MARINATED PORK CHOPS OR PORK TENDERLOINS
Plan ahead the pork needs to marinade for a minimum of 12 hours. Use this marinade for 2 pork tenderloins or 6-8 pork chops. You can reduce the bourbon to 1/3 cup but 1/2 cup is better!
Provided by Kittencalrecipezazz
Categories Pork
Time 12h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
- Add in the pork chops or 2 pork tenderloins; seal the bag.
- Turn to coat with the marinade.
- Refrigerate for a minimum of 12 hours.
- Set grill to high heat (about 400°F).
- Remove the pork and discard the marinade.
- Place on grill.
- For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
- For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
- Delicious!
PORK CHOPS WITH BOURBON GLAZED ONIONS
Make and share this Pork Chops With Bourbon Glazed Onions recipe from Food.com.
Provided by Stephen Shafer
Categories Pork
Time 30m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a saute pan over medium high heat.
- Add onions and sugar; saute for 1 minute.
- Cover pan and reduce heat to med low.
- Simmer onions for about 10 minutes.
- Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
- Cook onions, uncovered, until they begin to caramelize.
- Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
- Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
- Keep onion mixture warm.
- Season chops with salt and pepper.
- Wipe out saute pan and add oil to pan.
- Add chops to pan and turn burner to med heat.
- Cook chops until browned, about 5 minutes.
- Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
- Remove chops from pan, tent with foil and let meat rest for 5 minutes.
- Serve each chop with some onions.
SMOTHERED PORK CHOPS WITH BOURBON AND MUSHROOMS
This is a updated version of my mom's pork chops with cream of mushroom soup. I don't care for the canned soup due to the high sodium. I use cream, mushrooms, onions and bourbon along with beef stock to make a sauce that is out of this world. I like to serve this with mashed potatoes and grilled asparagus.
Provided by Tracy M
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
- Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
- Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 11.2 g, Cholesterol 126.3 mg, Fat 33.4 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 15.4 g, Sodium 472.3 mg, Sugar 5.4 g
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