Bourbon Glazed Pork Chops And Peaches Recipes

BAKED PORK CHOPS WITH BOURBON GLAZE

Steps:

• Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.
• When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.
• Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.
• Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.
• Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.
• Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.
• Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.
• Using tongs, flip pork chops over, and transfer skillet to the preheated oven.
• Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).
• Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.
• Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.

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.

PEACHY PORK CHOPS

Steps:

• Preheat the grill to high.
• Slice the rind off the chops, score the fat side of it in a criss-cross fashion and place skin side up in a tray. Pop under the grill for 5 minutes to crisp up into crackling - keep an eye on it.
• Season the chops with sea salt and black pepper, score the remaining fat in a criss-cross fashion, then sit the chops together fat edges down in a large cold non-stick frying pan.
• Place on a high heat for 3 to 4 minutes, or until golden and the fat has rendered out, using tongs to ensure they're in good contact with the pan. Gently turn the chops on to their sides to cook for 5 minutes on each side.
• Meanwhile, peel and finely slice the garlic. Strip the rosemary leaves off the sprigs.
• Remove the chops to a plate, drain 90% of the fat from the pan into a jar to use for cooking another day, then sprinkle the garlic into the pan. Stir regularly until golden, then add the rosemary and four drained peach halves, flat side down.
• Jiggle over the heat until golden, then return the chops to the pan, add the bourbon and carefully set fire to it with a match (stand back!).
• Once the flames begin to subside, dish up with the crispy crackling.

PORK CHOPS WITH BOURBON PEACH GLAZE RECIPE - (3.3/5)

Steps:

• Drizzle olive oil into non stick skillet that has a lid. Heat the olive oil. Salt and Pepper both sides of pork chops. Add pork chops to heated pan. Cook 4 - 5 minutes on each side, turning once. Remove pork chops to platter. Combine bourbon, honey, soy sauce, cayenne pepper and ginger in a cup or bowl. Drain peaches; add to pan. Sauté for a minute or two. Add bourbon mixture. Cook until bubbling for about 5 minutes. Return pork chops to pan, reduce heat, cover and cook for about 5 additional minutes. Remove pork chops back to platter. Continue cooking peach bourbon mixture until it begins to thicken. Gently mash the peaches, but leave some of the whole slices. Continue reducing mixture until it has thickened. If need be, thicken with a small amount of cornstarch and water. Serve the pork chops with the bourbon peach glaze generously spooned over the top.

SLOW-COOKER BOURBON PORK CHOPS

Steps:

• For sauce, whisk together first 6 ingredients. In a large skillet, heat oil over high heat. Brown pork chops; 2-3 minutes per side. Transfer to a 5-qt. slow cooker. Pour sauce over top., Cook, covered, on low until a thermometer inserted in pork reads at least 145°, 3-4 hours. , Remove chops from slow cooker; keep warm. Skim fat from cooking juices; transfer half of the cooking juices to a saucepan. Mix cornstarch and water until smooth; stir into saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve over chops.

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.

BOURBON-GLAZED PORK CHOPS AND PEACHES

Steps:

• Combine 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 medium-high heat. Remove pork and peaches from bowl, reserving the marinade. Place pork and peaches on grill pan; cook 4 minutes on each side or until pork is done. While the pork chops cook, place marinade in a microwave-safe bowl; microwave marinade at HIGH 2 minutes. Spoon over pork and peaches. Yield: 4 servings (serving size: 1 pork chop, 1 peach half, and 2 tablespoons sauce) NUTRITION PER SERVING CALORIES 285(29% from fat); FAT 9.3g (sat 3.1g,mono 4.3g,poly 1.1g); PROTEIN 26.4g; CHOLESTEROL 73mg; CALCIUM 27mg; SODIUM 489mg; FIBER 1.2g; IRON 1.4mg; CARBOHYDRATE 24.3g