Bourbon Molasses Glazed Pork Chops Recipes

BOURBON MOLASSES GLAZED PORK CHOPS

Bourbon Molasses Glazed Pork Chops image

Provided by Wendy

Categories Dinner

Number Of Ingredients 16

Ingredients

6 cups water
2 cups orange juice
½ cup packed brown sugar
¼ cup kosher salt
8 garlic cloves (crushed)
1 bunch fresh thyme
3 bay leaves
2 teaspoons black peppercorns
3 pounds boneless pork loin chops
2 tablespoons olive oil
⅓ cup molasses
½ cup brown sugar
¼ cup apple cider vinegar
1 rosemary sprig
4 tablespoons unsalted butter
1 cup bourbon

Steps:

In a large saucepan, stir together water, orange juice, brown sugar, salt, garlic, thyme, bay leaves, and peppercorns. Heat to boiling and reduce to a simmer, continuing to cook for 10 minutes. Remove from the heat and cool to room temperature.
Place the pork chops into a large bowl or gallon-size freezer bag with the brine. Refrigerate overnight.
When ready to cook, preheat the oven to 350 degrees.
Remove the pork chops from the brine, and rinse well under cold water. Use paper towels to pat the pork chops dry.
In a large (12 inch) skillet over medium-high heat, heat the olive oil and add the pork chops in batches. Cook for 4 to 6 minutes. Place all of the pork chop into the skillet circling the skillet around the outer edges.
Place the skillet In the preheated oven and continue to cook for another 4 to 6 minutes or until the internal temperature reaches 140 degrees. Allow the pork chops to rest for 5 minutes.
To make the glaze: Combine the molasses, apple cider vinegar, and rosemary in a small saucepan. Cook for about 15 minutes over medium heat. When the liquid has decreased to about ⅔ cups, whisk in the butter and bourbon. Continue to cook for about 2 to 3 minutes until thickened.
Serve drizzled with the Bourbon-Molasses Glaze.

Nutrition Facts : ServingSize 1 Pork Chop, Calories 596 kcal, Carbohydrate 46 g, Protein 37 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 129 mg, Sodium 3643 mg, Fiber 1 g, Sugar 42 g

BOURBON-GLAZED PORK CHOPS

Bourbon-Glazed Pork Chops image

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

Ingredients

1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons Bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 pork chops (bone-in, 1-inch-thick)

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-MUSTARD GLAZED PORK CHOPS

Bourbon-Mustard Glazed Pork Chops image

This is a Rachael Ray recipe. Havent seen one like this. I made it for dinner and it was delicious and so simple to prepare, a real 30 minute meal for any occasion. I cut my own chops from a boneless pork loin so you can adjust the thickness to your liking. Instead of salt and pepper I used seasoned salt and added 2-3 tablespoons of honey mustard to the sauce for extra creaminess. Oven cooking will depend on thickness of chops. Serve with rice and honey glazed carrots.

Provided by twin01

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
4 pork chops, about 1 1/2 inches thick
salt and pepper
3 tablespoons grainy mustard
1/2 cup chick stock
4 tablespoons honey
2 tablespoons butter
2 ounces Bourbon (or 1 nip)

Steps:

Preheat oven 400.
Place large oven skillet over medium high heat with 2 tablespoons of olive oil. Season the chops and sear until deep golden brown.
When chops are seared, add 1 tablespoon olive oil along with the mustard, stock, honey and butter. When liquids come up to a bubble, pour bourbon into the skillet, remove from heat and carefully flame with a lighter. Or just continue boiling the sauce and the alcohol will cook away.
Season the sauce with salt and pepper, and continue cooking until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking, about 5 minutes.

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