Bourbon Glazed Pork Chops And Fried Eggs Recipes

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 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.

BOURBON-GLAZED PORK CHOPS AND PEACHES

Steps:

• Combine the first 7 ingredients in a large bowl; add pork chops and peaches; toss well to coat.
• Heat a nonstick grill pan coated with cooking spray over med-high heat.
• Remove pork and peaches from bowl, reserving marinade.
• Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done.
• While pork cooks, place marinade in a microwave-safe bowl; microwave on HIGH for 2 minutes (make sure the marinade comes to a full boil).
• Spoon over pork and peaches.

GRILLED BOURBON-MARINATED PORK CHOPS OR PORK TENDERLOINS

Steps:

• In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
• Add in the pork chops or 2 pork tenderloins; seal the bag.
• Turn to coat with the marinade.
• Refrigerate for a minimum of 12 hours.
• Set grill to high heat (about 400°F).
• Remove the pork and discard the marinade.
• Place on grill.
• For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
• For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
• Delicious!

PORK CHOPS WITH BOURBON GLAZED ONIONS

Steps:

• Melt butter in a saute pan over medium high heat.
• Add onions and sugar; saute for 1 minute.
• Cover pan and reduce heat to med low.
• Simmer onions for about 10 minutes.
• Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
• Cook onions, uncovered, until they begin to caramelize.
• Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
• Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
• Keep onion mixture warm.
• Season chops with salt and pepper.
• Wipe out saute pan and add oil to pan.
• Add chops to pan and turn burner to med heat.
• Cook chops until browned, about 5 minutes.
• Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
• Remove chops from pan, tent with foil and let meat rest for 5 minutes.
• Serve each chop with some onions.