Brown Sugar Bourbon Pork Chop Marinade Recipes

BROWN SUGAR BOURBON MARINADE

Steps:

• Add the bourbon, brown sugar, balsamic vinegar, olive oil, mustard, garlic, rosemary, & crushed red pepper flakes, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper, as desired. Whisk or shake to combine.
• Pour the bourbon marinade over your meat or veggies of choice. Marinate at least 6 hours or up to overnight.
• as desired. Enjoy!

BROWN SUGAR BOURBON PORK CHOP MARINADE

Steps:

• In a small bowl, whisk together Bourbon, oil, brown sugar, garlic powder, soy sauce, salt and pepper until well combined.
• Place pork chops in a plastic zipper bag (or a bowl) and pour the marinade in.
• Seal and move the chops around a bit to make sure they're fully covered.
• Refrigerate for around 2-4 hours (It won't hurt them to go longer but 2-4 hours is the ideal amount of time).
• Remove from the refrigerator 15-20 minutes prior to grilling.
• Spray the grill with olive oil cooking spray and preheat the grill to medium high heat.
• Place meat on the grill and discard leftover marinade.
• Cook for 5-6 minutes per side, turning once (this time will vary based on your grill and the thickness of the meat so keep an eye on it).
• Remove the meat to a clean plate and tent with foil. Rest for 10 minutes. Serve immediately.

BROWN SUGAR BOURBON PORK CHOPS WITH APPLE PAN SAUCE, SCALLION MASHED POTATOES & ROASTED GREEN BEANS

Steps:

• • Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash in step 5.
• • While potatoes cook, pat pork* dry with paper towels. Season all over with Brown Sugar Bourbon Seasoning. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If the pork begins to brown too quickly, reduce heat to medium. • Turn off heat; transfer pork to a plate. Wipe out pan.
• • While pork cooks, toss green beans on a baking sheet with a large drizzle of olive oil, salt, and pepper. • Roast on middle rack until lightly browned, 12-15 minutes. • Meanwhile, halve, core, and dice apple into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens.
• • Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for pork over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes. • Stir in stock concentrate, ½ cup water (¾ cup for 4), and ½ tsp sugar (1 tsp for 4). Cook until sauce is thickened and apple is tender, 5-7 minutes. • In the last 2 minutes, return pork to pan until warmed through. Season with salt and pepper. Turn off heat.
• • Mash potatoes until mostly smooth. • Stir in scallion greens, sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a splash of reserved potato cooking liquid. Season with salt and pepper. TIP: If needed, add more potato cooking liquid a splash at a time until potatoes are smooth and creamy.
• • Divide pork, mashed potatoes, and green beans between plates. Top pork with apple pan sauce and serve.

PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE

Steps:

• In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
• Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
• Preheat the oven to 450ºF.
• Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it's a pain to wash.
• For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
• For chops: Place pork chops on a baking sheet.
• Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.