Bourbon Glazed Smoke Pork Chops Recipe 455

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 SMOKED PORK CHOPS

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 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.

BOURBON GLAZED PORK CHOPS

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 GLAZED SMOKE PORK CHOPS RECIPE - (4.5/5)

Steps:

• 1. Pat Pork chops dry with paper towels. Evenly season pork chops with dry mustard. Stir together brown sugar, bourbon and 2 tbsp water. 2.Heat oil in a large saute pan over medium heat. Sear pork chops until browned about 2 minutes on each side.Remove chops from panand lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds until reduced to a glaze. return pork chops to pan and cook, flipping, until chops are warmedthrough and completely glazed about 1 minute Serve with sweet and sour red cabbage and mashed sweet potatoes

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.

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.