PEACH-MUSTARD PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 1h13m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
- Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
- Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.
- To serve: Drizzle the chops with more sauce and serve.
- Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
- Yield: about 1 1/4 cups
PEACH-MUSTARD PORK CHOPS
Provided by Food Network Kitchen
Time 4h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight.
- Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving.
- Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes.
- Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce.
PORK CHOPS WITH MUSTARD SAUCE
Dress up chops with a golden, full-flavored reduction sauce comprised of bold ingredients, such as Dijon mustard, white wine and lots of garlic. -Sharla Reel, St. Charles, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, brown chops in oil. Add wine and garlic, stirring to loosen browned bits from pan. Bring to a boil; cook for 2 minutes. , Add broth; cover and cook for 8-10 minutes or until a thermometer reads 160°. Remove pork and keep warm., Bring pan juices to a boil; cook until liquid is reduced to 1/3 cup. Stir in the butter, lemon juice, mustard and Worcestershire sauce; heat through. Serve with pork.
Nutrition Facts : Calories 327 calories, Fat 19g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 432mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.
PORK CHOPS WITH MUSTARD BOURBON SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
- Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
PORK CHOPS WITH PEACH SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the jam, ketchup, 1 tablespoon Worcestershire sauce and 3 tablespoons water in a large skillet over medium-high heat, whisking, until thickened, about 5 minutes. Whisk in the vinegar, then the butter, a few pieces at a time; whisk in a few tablespoons water if the sauce is too thick. Remove from the heat and cover. Put the green beans in a microwave-safe bowl; sprinkle with water and season with salt and pepper. Cover with plastic wrap, pierce the plastic and microwave until tender, 8 to 10 minutes. Whisk 1 cup flour, the baking powder, 1/2 cup water, the egg white and the remaining 1 teaspoon Worcestershire sauce in a bowl; add a few more tablespoons water, if needed. Put the remaining 1/2 cup flour in a shallow dish. Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until it reaches 375 degrees F on a deep-fry thermometer. Dredge the pork chops in the flour, then dip in the batter. Fry until golden, 3 to 4 minutes per side. Drain on paper towels. Serve with the peach sauce and green beans.
- Photograph by Christopher Testani
BIG JOE'S PORK CHOPS WITH BOURBON PEACH MUSTARD SAUCE
Yummy pork chops with big flavored sauce - https://nj1015.com/big-joes-pork-chops-with-bourbon-peach-mustard-sauce-2/
Provided by Gagoo
Categories Pork
Time 4h30m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 225°F (325° if you want the shorter method). Brush pork chops with olive oil, sprinkle salt and freshly ground pepper and place on aluminum foil-covered baking sheet with rack that has been lightly greased with olive oil or cooking spray.
- Place pork chops in heated oven. For long method cook pork chops covered under an aluminum foil tent for 4 hours at 225°. For short cooking method place uncovered in 325° oven for 1 hour, longer if chops are very thick.
- In a saucepan over medium high heat add butter, garlic and shallots. Cook until soft, add vinegar and cook for about another 3 minutes. Add peaches and cook for 2- 3 minutes.
- Then add peach jam, melt the jam, add maple syrup, stir then add mustard. Remove pan from burner and add ½ of the bourbon. Put pan back on burner simmer on low and reduce.
- Pre-heat grill to high.
- Once pork chops are cooked, coat pork chops in sauce and cook on grill about 3 minutes each side. Before serving stir in other ½ of bourbon to sauce. Stir and spoon over all pork chops before serving.
Nutrition Facts : Calories 953, Fat 37.5, SaturatedFat 13.1, Cholesterol 161.7, Sodium 708, Carbohydrate 93.5, Fiber 4.2, Sugar 72.8, Protein 44.6
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.
PEACH-MUSTARD BBQ SAUCE
Provided by Food Network Kitchen
Time 18m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.
- Copyright © 2005 Television Food Network, G.P., All Rights Reserved
PEACH-MUSTARD SAUCE
Here's a great sauce for serving with various meats, including chicken, pork, beef, etc & is a tasty dip for shrimp, crab sticks & other seafoods!
Provided by Sydney Mike
Categories Low Protein
Time 3m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Stir together all the ingredients.
- Serve cold or at room temperature.
Nutrition Facts : Calories 91.8, Fat 0.1, Sodium 73.5, Carbohydrate 22.4, Fiber 0.5, Sugar 15.7, Protein 0.3
LOW CARB CHOPS IN BOURBON MUSTARD SAUCE
This recipe is in the book Protein Power. And all I can say is WOW!! It is now my favorite way to eat Pork Chops. On a diet or no. They are so creamy and delicious!!
Provided by Sally Lyn
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- salt and pepper the chops.
- saute chops in 2 tablespoons butter and olive oil over medium-high heat.
- pour bourbon and swirl around until a thin glaze.
- Add scallions and mushroom and cover pan for 5 minutes.
- crush thyme and sprinkle over chops.
- add mustard and cream cover the pan and simmer for 25 minutes.
- take chops out of pan and set on plates. add remaining butter to mustard sauce.
- pour the sauce and mushroom over chops and serve.
- Optional sprinkle with parsley.
More about "big joes pork chops with bourbon peach mustard sauce recipes"
PORK CHOPS WITH BOURBON-PEACH SAUCE RECIPE | MYRECIPES
From myrecipes.com
4/5 (14)Calories 233 per serving
- Sprinkle pork with salt and peppers. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 2 1/2 minutes on each side or until browned. Remove pork from pan; keep warm.
- Add shallots and garlic to pan; sauté 30 seconds. Add peaches and broth to pan; sauté 2 minutes. Add sugar and thyme to pan; cook 1 minute. Add bourbon and butter to pan; cook 4 1/2 minutes or until butter melts and sauce is slightly thickened. Discard thyme sprigs. Serve with pork.
PEACHY PORK CHOPS | JAMIE OLIVER PORK CHOP RECIPES
From jamieoliver.com
PEACH BOURBON GLAZED PORK CHOPS - SHARED APPETITE
From sharedappetite.com
GRILLED PORK CHOPS WITH PEACH, BOURBON, MUSTARD SAUCE
From bobbiskozykitchen.com
GRILLED PORK CHOP WITH BOURBON PEACH SAUCE RECIPE | ONTARIO PORK
From ontariopork.on.ca
4.4/5 Category DinnerCuisine LocalTotal Time 35 mins
JOES BIG PIZZA – PIZZARIA & PASTA HOUSE
From joesbigpizza.ca
EXTRA THICK PORK CHOPS. SOUS VIDE AND SEARED ON THE BIG JOE.
From youtube.com
PEACH AND MUSTARD GLAZED PORK CHOPS - DELISH D'LITES
From delishdlites.com
PORK CHOPS WITH CREAMY MUSTARD SAUCE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
PORK CHOPS WITH STICKY BOURBON PEACH SAUCE - THE PEACH TRUCK
From thepeachtruck.com
GRILLED PORK CHOPS WITH KNOB CREEK® BOURBON MUSTARD SAUCE
From oklahomajoes.com
MUSTARD & BOURBON GLAZED PORK CHOPS RECIPE | LAND O’LAKES
From landolakes.com
BIG JOE'S PORK CHOPS WITH BOURBON PEACH MUSTARD SAUCE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love