BAKED PORK CHOPS WITH BOURBON GLAZE
Thick and juicy pork chops seared, baked, then smothered in bourbon glaze.
Provided by The Chunky Chef
Categories Main Course
Time 25m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 397 kcal, Carbohydrate 24 g, Protein 31 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 6361 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
PORK CHOPS WITH BOURBON TOMATOES
A great dish I created when I had an abundance of cherry tomatoes. My family loves this dish. This recipe can easily stretch for six. Just cook two extra chops. Make sure to reduce liquids before adding pork, so as not to boil them. Pork will finish cooking very quickly, so be careful not to overcook.
Provided by Nattygirl
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season pork chops with salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until nearly cooked through, 3 to 5 minutes per side. Remove pork chops to a plate, retaining oil and drippings in the skillet.
- Pour 1 teaspoon olive oil to the reserved drippings and reduce heat to medium. Cook and stir onion in oil mixture until translucent, about 5 minutes. Stir garlic into onion; cook and stir until fragrant, 1 to 2 minutes. Remove onion mixture to a bowl.
- Pour remaining 1 teaspoon oil into the skillet and increase heat to medium-high. Add tomatoes to oil and cook until seared on all sides and the skins begin to crack, about 10 minutes. Sprinkle brown sugar over the tomatoes; stir.
- Pour bourbon over the tomatoes; bring to a simmer and cook until some of the alcohol evaporates, about 2 minutes. Add onion mixture and beef broth to the tomatoes; bring to a simmer and cook until the liquid reduces by half and the tomatoes are soft, about 5 minutes.
- Return pork chops and juices to the skillet, cook until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve dish sprinkled with parsley.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 10 g, Cholesterol 78.8 mg, Fat 15.3 g, Fiber 1.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 203.1 mg, Sugar 4.5 g
SMOTHERED PORK CHOPS WITH BOURBON AND MUSHROOMS
This is a updated version of my mom's pork chops with cream of mushroom soup. I don't care for the canned soup due to the high sodium. I use cream, mushrooms, onions and bourbon along with beef stock to make a sauce that is out of this world. I like to serve this with mashed potatoes and grilled asparagus.
Provided by Tracy M
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
- Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
- Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 11.2 g, Cholesterol 126.3 mg, Fat 33.4 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 15.4 g, Sodium 472.3 mg, Sugar 5.4 g
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 BARBECUED PORK CHOPS
Provided by Food Network Kitchen
Time 40m
Yield Serves 4
Number Of Ingredients 11
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.
ROASTED PORK CHOPS WITH TOMATOES, MUSHROOMS, AND GARLIC SAUCE
This recipe is one I created recently that incorporates a wonderful variety of savory flavors that will leave your mouth watering for more!
Provided by SUSHMONGER
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h15m
Yield 6
Number Of Ingredients 21
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- In a 9x13 inch baking dish, toss tomatoes, mushrooms, garlic, and olive oil with salt and pepper to taste. Mix lightly with hands to coat all ingredients with oil, and spread the tomato-mushroom mixture to the edges of the dish, leaving the center free for the pork chops.
- Combine 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, ground coriander, oregano, marjoram, thyme, rosemary, sage, basil, garlic powder, onion powder, ground paprika, sugar, and crushed red pepper in a bowl to make a spice rub.
- Sprinkle the pork chops with the spice rub, working the rub well into both sides of the meat. Place pork chops in the center of the baking dish, surrounded by the tomato and mushroom mixture.
- Roast in preheated oven until the pork is no longer pink in the center and mushrooms are tender, about 45 to 50 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). Transfer pork chops to a serving dish and top with roasted tomato-mushroom mixture and all pan juices to serve.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 7.1 g, Cholesterol 97.9 mg, Fat 13.3 g, Fiber 2 g, Protein 40.8 g, SaturatedFat 3.5 g, Sodium 457.3 mg, Sugar 3.5 g
BRAISED PORK CHOPS WITH TOMATOES, ANCHOVIES AND ROSEMARY
This is the sort of thing to make when you long for a satisfying, braised beef pot roast, but you don't have the several hours required. Here, pork chops are seared until they're mahogany in color, then tossed in with a quick sauce of tomatoes, garlic, rosemary and anchovies. The whole mess goes in to the oven for about 15 minutes until the chops are cooked through. Don't be put off by the anchovies; they will magically melt into the sauce.
Provided by Melissa Clark
Categories dinner, easy, quick, one pot, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Rinse pork chops and pat dry with a paper towel. Season generously with salt and pepper. In a large, ovenproof skillet over medium-high heat, place 1 tablespoon oil. Sear chops until well browned, 3 to 4 minutes a side. Transfer to a plate.
- Add remaining tablespoon oil to skillet and sauté onion and rosemary until onions are golden, about 5 minutes. Add garlic and cook for another minute.
- Add tomatoes, anchovies and remaining salt and pepper and cook, stirring occasionally, until tomatoes begin to break down, about 8 minutes.
- Add pork chops to skillet, spooning sauce over chops. Cover skillet and transfer to oven to bake until a thermometer inserted into center of meat reads 145 degrees, about 15 minutes. Allow chops to rest for 5 minutes in pan. If desired, serve with polenta, noodles or rice to soak up sauce.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 21 grams, Carbohydrate 27 grams, Fat 31 grams, Fiber 8 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 1233 milligrams, Sugar 15 grams
SAGE PORK CHOPS
These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.
Provided by Tiffany Nixon
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
- Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g
PORK CHOPS WITH STEWED TOMATOES
Very easy, tender pork chops baked with onions, mushrooms and stewed tomatoes. This is a GREAT hit with my family and the chops will melt in the mouth!!
Provided by Lisa
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut the onion into thick slices and arrange them on the bottom of a casserole dish. Lay the pork chops over the onions. Season the chops with salt and pepper to taste.
- Cover the chops with the mushrooms and pour the stewed tomatoes over all.
- Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover and bake for 30 more minutes.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 10.9 g, Cholesterol 64.9 mg, Fat 4.2 g, Fiber 2.1 g, Protein 23.7 g, SaturatedFat 1.2 g, Sodium 276.6 mg, Sugar 5.8 g
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.
PORK CHOPS WITH SEASONED TOMATOES
These tender pork chops are very easy to make. A big hit with our family. Make extras, they are sure to want more.
Provided by Charlotte J
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Arrange sliced onions on the bottom of a casserole dish.
- Lay pork chops over onions.
- Season with salt and pepper.
- If you use the mushrooms put them on top of pork chops then cover with tomatoes.
- Bake, covered for 1 hour.
- Remove cover and bake for 30 minutes longer.
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5/5 (15)Total Time 39 minsServings 4Calories 558 per serving
- For sauce, in a small saucepan combine bourbon, soy sauce, brown sugar, vinegar, garlic, ginger, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced to 1/2 cup. Stir together the water and cornstarch. Stir into bourbon mixture. Cook and stir until slightly thickened and bubbly; cook and stir 2 minutes more.
- For a gas or charcoal grill, grill chops on the rack of a covered grill directly over medium heat for 14 to 16 minutes or until 145°F when tested with an instant-read thermometer or pink just in the center, turning once halfway through grilling. Brush occasionally with the sauce during the last 5 minutes of grilling time. If desired, serve chops with broccolini or mashed potatoes drizzled with any unused sauce.
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