BOURBON-GLAZED SMOKED PORK CHOPS
These easy-to-make pork chops are sweet, spicy, and smoky.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 6
Steps:
- Place pork chops on a paper-towel-lined tray, and pat dry. Combine mustard and cayenne pepper, and evenly season chops. Stir together sugar, bourbon, and 2 tablespoons water.
- Heat oil in a large saute pan over medium-high heat. Sear pork chops in batches until browned, about 2 minutes on each side (turn heat down if necessary to keep browned bits from burning). Remove chops from pan, and lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds, until reduced to a glaze. Return chops to pan, and cook, flipping, until chops are warmed through and completely glazed, about 1 minute.
SMOKED PORK CHOPS WITH PEACH BOURBON BBQ SAUCE
Steps:
- Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking.
- Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
- Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.
- Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.
- Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce.
- Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.
- In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.
- In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.
BOURBON GLAZED PORK CHOPS
These glazed pork chops are easy to make & hard to pass up. The mustard, brown sugar & bourbon glaze make these center-cut pork chops caramelized & delicious.
Provided by Paula Deen
Categories cookout guys night valentine's day
Time 10m
Yield 2
Number Of Ingredients 9
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 GLAZED SMOKE PORK CHOPS RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 6
Steps:
- 1. Pat Pork chops dry with paper towels. Evenly season pork chops with dry mustard. Stir together brown sugar, bourbon and 2 tbsp water. 2.Heat oil in a large saute pan over medium heat. Sear pork chops until browned about 2 minutes on each side.Remove chops from panand lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds until reduced to a glaze. return pork chops to pan and cook, flipping, until chops are warmedthrough and completely glazed about 1 minute Serve with sweet and sour red cabbage and mashed sweet potatoes
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.
ORANGE BOURBON GLAZED PORK CHOPS
Make and share this Orange Bourbon Glazed Pork Chops recipe from Food.com.
Provided by True Texas
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 457.5, Fat 15.3, SaturatedFat 4.9, Cholesterol 71.4, Sodium 445.8, Carbohydrate 53.7, Fiber 0.5, Sugar 50, Protein 23.8
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.
BOURBON-MUSTARD GLAZED PORK CHOPS
This is a Rachael Ray recipe. Havent seen one like this. I made it for dinner and it was delicious and so simple to prepare, a real 30 minute meal for any occasion. I cut my own chops from a boneless pork loin so you can adjust the thickness to your liking. Instead of salt and pepper I used seasoned salt and added 2-3 tablespoons of honey mustard to the sauce for extra creaminess. Oven cooking will depend on thickness of chops. Serve with rice and honey glazed carrots.
Provided by twin01
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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- Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.
- Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.
- Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.
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