Jims Woodford Reserve Bourbon Marinated French Rib Pork Chop Recipes

BROWN SUGAR BOURBON PORK CHOP MARINADE

Steps:

• In a small bowl, whisk together Bourbon, oil, brown sugar, garlic powder, soy sauce, salt and pepper until well combined.
• Place pork chops in a plastic zipper bag (or a bowl) and pour the marinade in.
• Seal and move the chops around a bit to make sure they're fully covered.
• Refrigerate for around 2-4 hours (It won't hurt them to go longer but 2-4 hours is the ideal amount of time).
• Remove from the refrigerator 15-20 minutes prior to grilling.
• Spray the grill with olive oil cooking spray and preheat the grill to medium high heat.
• Place meat on the grill and discard leftover marinade.
• Cook for 5-6 minutes per side, turning once (this time will vary based on your grill and the thickness of the meat so keep an eye on it).
• Remove the meat to a clean plate and tent with foil. Rest for 10 minutes. Serve immediately.

DYNAMITE BOURBON RIBS

Steps:

• Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.

GRILLED BOURBON-MARINATED PORK CHOPS OR PORK TENDERLOINS

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!

GLAZED PORK LOIN CHOP

Steps:

• Mix sugar, salt, and herbs in dry stainless steel bowl. Rub pork loin with olive oil and garlic, then massage the brown sugar and herb mixture into the meat. Let the pork loin marinate overnight in the refrigerator.
• Preheat the oven to 300 degrees F.
• Remove pork from the refrigerator and coat it with the excess marinade in the bottom of the pan. Transfer to the oven and cook until the internal temperature measures 145 degrees F on a meat thermometer. Remove from heat and let rest, tented with foil, for 20 minutes; the internal temperature should rise to about 150 degrees F.
• While pork is roasting, make Mushroom Ragout Sauce.
• When ready to serve, slice pork as desired. For each serving, spoon 1/2 cup mashed potatoes in center of plate and sprinkle with candied pecans. Arrange pork on top of mashed potatoes and spoon 1/2 cup Mushroom Ragout onto each plate. Garnish with blue cheese crumbles and fresh mint and serve.
• Render the pancetta in a braiser over medium heat until crisp. Add the olive oil, onions, and shallots. Cook until onions are starting to caramelize, and then add garlic and lemon zest and cook for a moment to release aromas. Add in mushrooms and saute until they break down, release their moisture, and liquid evaporates. Add Worcestershire and demi-glace. Stir in rosemary, tomatoes, and butter until incorporated.

OAK GRILLED PRIME RIB CHOP

Steps:

• Preheat an outdoor grill preferably wood fired with oak wood to medium heat.
• For the Basting Sauce, in a small bowl, stir together the vinegar and oil.
• For the Seasoning Salt, combine all the ingredients in a small bowl.
• Brush both sides of the steaks with the basting sauce. Oil the grill and place steaks on the grill. Season the top side of each steak with the seasoning salt.
• Turn the steaks before the heat pushes juices out the top (and continue to turn using this timing method throughout cooking). Baste and season after each turn, 4 times per side. Continue turning until the steaks are done to your liking. Enjoy!
• Leftover seasoning salt can be kept tightly sealed for up to 1 month.

BOURBON-MARINATED PORK ROAST WITH COUNTRY HAM JUS

Steps:

• To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.
• Preheat 1 side of a grill to high heat.
• To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.
• To serve, reheat the Country Ham Jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.
• For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.
• Mix all the ingredients together.

FRENCH PORK CHOPS

Steps:

• Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
• Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
• In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
• Cover and cook on low setting for 4 to 6 hours.
• In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

JIM'S COUNTRY STYLE PORK RIBS

Steps:

• In a large pot boil ribs in pineapple juice for 45 minutes.
• drain off juice, place rib`s in a 9x13 inch baking dish, baste with sauce.
• put dish in oven and broil for 2-3 minutes.
• then repeat the same process on other side.
• baste and broil.
• then they are ready to serve.
• this serve`s six.