bourbon Archives - The Midnight Baker

Jack Daniels Glazed Pork Chops

Judith Hannemann — Sat, 29 Aug 2020 23:00:27 +0000

The citrus pork chop brine makes these pork chops something special.

Grown-Up Pork Chops: Citrus Brine

Most of my recipes are ones that the entire family will enjoy. But every so often, you want to eat something that caters more to adult tastes. These chops fill the bill since they’re full of flavor and have a decidedly boozy glaze. These are grown-up pork chops

Because of the bourbon in the glaze, these chops may not be appreciated by younger children. It’s not so much the alcohol–which burns off when you boil the glaze–but it has a slight bitter undertone that offsets the sweetness of the glaze.

However teens may enjoy them as much as adults.

Citrus Pork Chop Brine

The brine for these pork chops goes a little further than the standard water, salt and sugar.

This brine gets it’s great taste of citrus from orange juice and a variety of herbs.

Since there’s quite a large amount of brine, make sure you have a vessel big enough to hold all of it plus the chops. I used a 2 gallon zipper plastic bag and it was adequate. You could also split everything in half and distribute it between 2 smaller gallon bags.

You also have to heat the brine so the flavors meld well, then cool it to room temperature before you use it on the chops. This is a recipe that you have to start the day before because the brine needs 12 hours to work it’s magic.

After that, the cooking is pretty quick and easy.

Grill Them Too

Even though the recipe calls for pan frying the chops, you can grill them outside. While the weather is still good, why not?

Grilling will certainly cook them, but if you get grill marks, they’ll look even nicer plus pick up a slightly smoky taste that will go so well with the taste of the glaze.

The Recipe

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Jack Daniels Glazed Pork Chops

Pork chops for grown ups

Prep Time10

Cook Time25

Brining12

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: fancy pork chop recipes, glazed pork chops, pork chop recipes for company, using bourbon in cooking

Servings: 6

Calories: 586kcal

Author: Judith Hannemann

Ingredients

6 boneless pork loin chops 3 pounds total

Brine:

2 cup orange juice
1/2 cup packed brown sugar
1/2 cup kosher salt
8 garlic cloves pressed
1 bunch fresh thyme
3 bay leaves
2 tbs peppercorns
1 cinnamon stick
2 tbs canola oil

Glaze:

3/4 cup molasses
1/4 cup apple cider vinegar
1 rosemary sprig
4 tbs cut-up unsalted butter
1/4 cup bourbon
Kosher salt and black pepper

US Customary - Metric

Instructions

Bring orange juice, brown sugar, salt, garlic, thyme, bay leaves, peppercorns, cinnamon, and 6 cups water to a simmer in a large pot. Remove from heat. Cool to room temperature. Add pork and brine 12 hours.
Remove pork from brine and rinse under cold water. Pat pork dry with paper towels.
Preheat oven to 350F/180C. Heat oil in a large skillet over medium-high heat. Cook pork, in batches, turning once, until golden brown, 4 to 6 minutes. Transfer to a rimmed baking sheet. Bake until the internal temperature reaches 160F/70C 4 to 6 minutes. Let rest 5 minutes. Serve drizzled with glaze.
Make the Glaze:
Combine molasses, apple cider vinegar, and rosemary in a small saucepan. Cook over medium heat until reduced to 2/3 cup, 12 to 15 minutes.
Whisk in unsalted butter and bourbon; continue to cook until thickened, 1 to 2 minutes.
Season with kosher salt and black pepper.

Video

Nutrition

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Apple Bourbon BBQ Pork Chops

Judith Hannemann — Sat, 01 Aug 2015 23:00:00 +0000

Apple Bourbon BBQ Pork Chops

These apple and bourbon scented pork chops are a great fall or anytime meal. Make them stovetop or in the slow cooker.

I think I love pork chops about as much as chicken. They are one of my favorite things to eat so I’m always looking for new ways to make them.

The idea for this recipe came from BHG, but there were a few things I didn’t much care for about it–the choice of pork cut and the method of cooking–slow cooker.

Perfect for fall!

Now everyone knows how “into” my slow cookers I am, but for some reason, I couldn’t picture this dish coming out looking good with that method.

I saw this with a nice syrupy glaze made from the sauce. The sauce was adapted from the original recipe as I’m not using as much bourbon and to me, dark brown sugar was a better choice than light brown. I also used fresh thyme because I grow it, but that’s incidental.

Apples glaze as they cook

Originally, this specified country-style pork ribs, which for me are way too fatty and would spoil the sauce, so I substituted leaner chops and turned this into a top-of-the-stove dish, which I think results in a superior end result.

Slow cooker directions are given, but I would advise making a reduction from the liquid from the pot. Fat won’t be a worry if you use pork chops so there’d be no need to skim.

Also can be made in the slow cooker

This meal was excellent and a keeper. It would be perfect for a fall supper! I used Gala apples, but any tart cooking variety will do you in this dish.

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Apple Bourbon BBQ Pork Chops

These apple and bourbon scented pork chops are a great fall or anytime meal. Make them stovetop or in the slow cooker.

Prep Time10

Cook Time30

Total Time40

Course: Pork, skillet dinners

Cuisine: American

Keyword: pork chops

Servings: 6

Calories: 571kcal

Author: Judith Hannemann

Ingredients

6 large bone-in rib or sirloin pork chops
1 tbsp olive oil
3 tart apples cored and sliced in 1/2-inch slices (don’t peel)

SAUCE

1/2 cup good-quality BBQ sauce
1 cup apple jelly
1/2 cup cider vinegar
1/4 cup bourbon*
1/2 cup dark brown sugar
1/2 tsp crushed thyme -OR- 4-5 sprigs fresh bruised

Instructions

Stovetop Directions:
Mix all sauce ingredients in a small bowl.
Heat oil in a large skillet. Brown chops well on all sides.
Add apples. Pour sauce over chops, bring to boil, reduce heat and simmer for 20 minutes.
Remove chops to a serving plate, cover and keep warm.
Raise heat to medium and reduce sauce to half the original volume (takes about 10 minutes). Turn apples once or twice during this time.
Pour sauce and apples over chops. Serve immediately.
Slow Cooker Directions:
Mix sauce and brown chops as in stovetop directions.
Place chops in a 5-6 quart slow cooker. Pour sauce over chops and cook on low 3 hours, on high 1 1/2 hours.
Add apples to slow cooker and cook on low 3-4 more hours, on high 1 1/2-2 hours.
Sauce may be reduced on stovetop if a more syrupy sauce is desired.

Nutrition

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Bourbon Glazed Pork Chops

Judith Hannemann — Fri, 26 Dec 2014 00:00:00 +0000

Bourbon Glazed Pork Chops

These bourbon glazed pork chops are not only gourmet and delicious, they’re easy too.

These delicious pork chops came to me via an email from Cooking Club. I rarely open these emails, but this one I’m glad I did.

A no-fail company meal

I had plenty of pork chops in the freezer, plenty of bacon too. Luckily, I had a small flask of bourbon–a rarity because I rarely cook with spirits and I don’t drink them either.

Even though you have to make the reduction, it’s pretty quick and easy. Don’t have bourbon or don’t want the alcohol? You can make these with apple cider as the recipe suggests. Although personally, I think the booze adds so much to the flavor–and remember–I don’t drink, so if I say this, it’s GOT to be good!!

Easy to make!

This would be a good meal to make for special company. It’s probably too much of a good thing for a weeknight family meal–and I wouldn’t recommend it for the kiddos with the bourbon either. It’s virtually no-fail and makes a beautiful presentation.

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Bourbon Glazed Pork Chops

These bourbon glazed pork chops are not only gourmet and delicious, they’re easy too.

Prep Time10

Cook Time15

Total Time25

Course: Pork

Cuisine: American

Keyword: bourbon sauce, glazed pork ribs

Servings: 4

Calories: 369kcal

Author: Judith Hannemann

Ingredients

4 bone-in center-cut rib pork chops about 1-inch thick
4 strips crisp-cooked bacon diced
salt
pepper
garlic powder

GLAZE

1/3 cup molasses
1/4 cup bourbon -OR-apple cider
3 tbs dijon mustard

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with foil; set aside.
In a large skillet, crisp fry bacon. Dice bacon. Reserve drippings and drain bacon on paper towels. Set aside.
In a small saucepan, combine the molasses, bourbon and dijon mustard. Bring to boil over medium-high heat. Reduce heat to medium-low and boil for about 10 minutes or until there is about 1/2 cup of reduced glaze.
Pat chops dry. Sprinkle with salt, pepper & garlic powder. Brown pork chops in reserved bacon drippings. Brown each side about 8-10 minutes. Place browned chops on prepared baking sheet.
Coat each chop with about 1 tbs of the glaze.
Bake in preheated oven 10-15 minutes. Remove and drizzle additional glaze over chops. Top with diced bacon.

Nutrition

Bourbon Glazed Pork Chops

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