Bone-in Pork Chops

By: The Local Palate
Copyright Jessica Ebelhar

When bourbon is utilized in a marinade, it has a twofold purpose: It not only adds flavor to the meat, but it also helps to tenderize it. This recipe doubles down on the bourbon in the marinade by accompanying the pork with a sharp bourbon-fortified mustard sauce. The two bourbons react differently in the dish: one disappearing as a back note in the marinade, and the other punching you on the nose up front.

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Serves 2

    For the Marinade:
  • 1 cup bourbon, reduced to ¼ cup
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 garlic cloves, minced
  • For the Pork Chops:
  • 2 (12 ounce) pork chops
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 cup shiitake mushrooms, halved
  • 2 garlic cloves, minced
  • 1 shallot, coarsely chopped
  • 1 cup brussels sprout leaves
  • For the Bourbon Whole Grain Mustard Sauce:
  • ½ cup bourbon
  • 1 cup chicken stock
  • ¼ cup heavy cream
  • 3 tablespoons whole grain mustard
  • Kosher salt and freshly ground black pepper

Make the Pork Chops

  1. Preheat the oven to 350 degrees.
  2. When you’re ready to cook them, remove them from the marinade and pat dry with paper towels. Discard the marinade.
  3. In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the pork chops and cook for 4 minutes on each side, until nicely browned on both sides.
  4. Transfer the pork chops to a sheet pan. Let the pork chops finish cooking in the oven for 10 to 12 minutes, until fully cooked through but still moist in the middle.
  5. Meanwhile, clean out the skillet with a paper towel and place over medium-high heat. Add the butter. When it foams, add the mushrooms, garlic, and shallot. Cook for 2 minutes.
  6. Add the brussel sprout leaves and cook for 1 minute.
  7. Transfer all the vegetables from the skillet to the sheet pan with the pork chops.

Make the Bourbon Whole-Grain Mustard Sauce

  1. Return the skillet to high heat. Deglaze the pan with the bourbon. Cook until the bourbon is almost all gone, scraping the bottom of the pan to lift any caramelized bits.
  2. Add the stock and boil for 3 minutes, or until the stock reduces by a third. Add the cream and cook for 2 minutes more, then turn off the heat and whisk in the mustard. Season with salt and pepper.
  3. Transfer the pork chops to a platter. Spoon some vegetables on top of the pork chops. Spoon the sauce around the pork chops and serve right away
  • Recipe By
    Edward Lee from Bourbon Land

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