Bourbon Glazed Pork Chops Food

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.

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-MUSTARD GLAZED PORK CHOPS

Steps:

• Preheat oven 400.
• Place large oven skillet over medium high heat with 2 tablespoons of olive oil. Season the chops and sear until deep golden brown.
• When chops are seared, add 1 tablespoon olive oil along with the mustard, stock, honey and butter. When liquids come up to a bubble, pour bourbon into the skillet, remove from heat and carefully flame with a lighter. Or just continue boiling the sauce and the alcohol will cook away.
• Season the sauce with salt and pepper, and continue cooking until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking, about 5 minutes.

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.

PORK CHOPS WITH MUSTARD BOURBON SAUCE

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.

GRILLED CHOPS WITH BOURBON GLAZE AND SWEET POTATO FRITTERS

Steps:

• For the chops: Preheat a gas grill to medium-high heat on one side and low on the other side. If using a charcoal grill, bank very hot coals on one side of the grill.
• Put the cider, bourbon and honey in a small saucepan and cook over medium heat until reduced by half. Whisk in the butter and hold the sauce in a warm place
• Rub the chops with some olive oil, then sprinkle with the coriander and 1 teaspoon each salt and pepper. Grill on the hot side of the grill for 3 minutes per side. Move the chops to the cooler side of the grill, cover with the lid and cook, occasionally brushing with the glaze, until they reach desired tenderness and temperature, 145 degrees F for pork. Let rest for 5 minutes.
• For the fritters: While the meat is cooking, grate the sweet potatoes on the large holes of a box grater into a clean kitchen towel. Wring as much liquid out of the sweet potatoes as possible and discard the liquid.
• In a medium bowl, combine the sweet potatoes, thyme, garlic, onion and lemon zest. Stir in the flour and egg and mix to combine.
• In a large cast-iron pan, add enough canola oil to reach a depth of 1/4 inch (enough oil to come halfway up the sides of the fritters) and place over medium-high heat.
• Form the fritters by hand or using a 1/4-cup measure. In batches, fry the fritters until golden-brown, about 2 minutes per side. Transfer to paper towels to drain. Season with salt and pepper. Serve with the chops.

PORK CHOPS WITH BOURBON GLAZED ONIONS

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.

ORANGE BOURBON GLAZED PORK CHOPS

Steps:

• COAT both sides of pork chops with Chipotle pepper sauce. Refrigerate while preparing sauce.
• SAUTE garlic in oil for 2-3 minutes.
• Add orange juice, marmalade, honey and bourbon and bring to a boil. Reduce heat and simmer for 5-10 minutes. Remove from heat and set aside.
• HEAT large skillet on high. Spray with non-stick cooking spray and add pork chops to skillet. Sear pork chops on both sides. Reduce heat to medium and cook pork chops 6-8 minutes on each side.
• BRUSH prepared glaze on chops during the last few minutes of cooking.
• Remove chops to a platter and drizzle with additional sauce.

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 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.