Bourbon Glazed Pork Chops And Fried Eggs Recipes

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:

• 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-GLAZED PORK CHOPS AND FRIED EGGS

Steps:

• BROWN SUGAR RUB.
• In a small bowl, combine brown sugar, smoked paprika, 1 teaspoon salt and 1 teaspoon pepper.
• PORK CHOPS.
• Rub Brown Sugar Rub over pork chops.
• Melt butter in a large skillet over medium-high heat until foaming subsides.
• Add pork chops and cook until well-browned, about 4 minutes.
• Flip pork and cook until browned on second side, about 3 minutes.
• Add bourbon to pan. Continue to cook until liquid has reduced to a dark glaze, about 3 minutes longer.
• Remove pork chops and any remaining glaze from the pan and reserve.
• Transfer pork chops to a large plate to rest, pouring any glaze on top.
• EGGS.
• Wipe out skillet with paper towel. Return skillet to medium-high heat. Add oil, and heat until shimmering.
• Fry the eggs until the whites are set but the yolks are still runny, about 3 minutes.
• Season eggs with salt and pepper.
• ASSEMBLE & GARNISH.
• Top each pork chop with an egg.
• Sprinkle with scallions, and serve.