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 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 CHOP PACKETS WITH BOURBON
Steps:
- Heat oven to 450°F. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 pork chop on center of each sheet of foil.
- In 1-cup microwavable measuring cup, mix bourbon, brown sugar, mustard and ground red pepper. Microwave uncovered on High 2 to 3 minutes or until mixture has reduced to about 3 tablespoons. Brush mixture evenly over pork.
- In medium microwavable bowl, microwave butter and garlic uncovered on High 30 to 45 seconds or until butter is melted. Add peas; toss. Stir in green beans. Divide pea-bean mixture evenly on top of each pork chop.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packets in ungreased 15x10x1-inch pan.
- Bake about 30 minutes or until pork chops are hot and green beans are crisp-tender. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Carefully transfer pork chops, vegetables and cooking liquid to individual dinner plates.
Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 100 mg, Fat 1, Fiber 5 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 16 g, TransFat 0 g
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.
SMOKED PORK CHOPS
There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
- Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
- Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 2 g, Cholesterol 65.2 mg, Fat 8.4 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 2.8 g, Sodium 536.9 mg, Sugar 1.2 g
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