On this flashback Friday, #FBF we are taking a look back at my first article for www.bourbonbanter.com
So EXCITED and proud! This recipe along with my cocktail recipe was just featured on Bourbon and Banter as a guest blogger!
If you have a love for all things bourbon please make sure you head over and check out their blog www.bourbonbanter.com
I had so much fun with the recipe and hope you enjoy it!
Every great cocktail, deserves a delicious entrée to compliment it! Pork chops are a classic and if you grew up like I did, they were an inexpensive staple in the weekly dinnertime rotation. The thing that I remember the most though, is that the chops were always dry, chewy or even tasteless. (Sorry Mom!)
So let’s add “A Lil’ Dab of Bourbon” to give those dry, tasteless chops new life! Something old, new & borrowed will be our “Bourbon Walnut Pork Chops.” (inspired & adapted from “Blackberry Babe”)
These are definitely not your Momma’s pork chops!
So there you have it…
Something Old, Something New, Something Borrowed & Something Bourbon, all wrapped up into one meal.
I knew that this recipe would be good, but I was surprised at how savory & delicious it was! You have a nice kick of spice from the dry rub, mixed in with the sweetness of the bourbon sauce, finished off with a subtle nutty note. A perfect complement to your Black Walnut Old Fashioned. This may not be your Momma’s chops, but I believe your Momma will love this dish. Don’t forget your cocktail! And if you drank it while cooking, go ahead and make yourself another!
I hope you enjoyed my modern twist on two timeless classics and don’t forget…
“A Lil’ Dab of Bourbon” never hurt anyone!
Remember to enjoy and #EatResponsibly
- 4 Center-cut loin chop or bone-in chop (1 inch thick)
- 2 Tbsp. Brown Sugar
- 1/2 tsp. cinnamon
- 1 tsp. garlic powder
- 1/2 tsp. Cayenne pepper
- 1/2 tsp. cumin
- 1/2 tsp. black pepper
- 1/4 tsp. himalayan Sea salt
- 2 Tbsp. olive oil
- 3 Tbsp. butter
- 1/2 Cup Bourbon (Michter's Straight Rye)
- 3/4 Cup water
- 1 tsp. Brown Sugar
- 1/2 Cup Chopped Walnuts
- Preheat your oven to 350 degrees.
- With a paper towel pat the pork chops dry.
- Get a shallow pie dish & mix brown sugar, cinnamon, garlic powder, cayenne, cumin, pepper and salt. Gently rub the mixture onto the pork chops until they are coated. Cover with Saran wrap and let marinate for 20 minutes. (You can also prep this the night before, if you choose)
- In a large cast iron skillet (or an oven safe pan) add olive oil and place your heat on medium-high for 3-4 minutes.
- Add pork chops to the skillet and try not to crowd them in the skillet. You want to allow them to sear for 3 minutes before rotating to the other side. Searing the chops locks in the spice rub, while allowing the chop to stay juicy & savory. *If the pork chop is still sticking to the pan, it’s not done searing!
- Add ¾ cup water to cast iron skillet and place uncovered in the oven for 10 minutes to finish cooking. By adding water before placing them in the oven you will help to keep your chops from drying out. This also serves as the start of your base for the sauce.
- When the chops are done, remove them from the oven and the skillet, set aside. Now you’re going to make the glaze. Leave the pork juices in the cast iron, and place on the stove top and turn on to low-medium heat. Add 2-3 Tbsp. butter to the cast-iron skillet & stir, scraping up any savory bits left in the pan. Allow this to simmer for one minute. Now add your bourbon, 1 tsp brown sugar & walnuts. Occasionally, I add an additional tsp of brown sugar for extra sweetness. Now turn the heat to medium-high, and allow this to reduce for about 10 minutes, stirring occasionally.
- Serve the cooked pork with the bourbon glaze poured over the top and your choice of sides. My favorite to serve with this has always been mashed potatoes!