Bourbon-Glazed Pork Chops
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This is a really easy meal to put together. The Dijon works extremely well with the bourbon! I used boneless chops and pan fried them. They were really juicy, and the reduction drizzled over top really made them sing!
Bourbon-Glazed Pork Chops
Southern Living February 2004
Makes 6 servings
½ cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons bourbon
½ teaspoon salt
¼ teaspoon pepper
6 (1-inch-thick) bone-in pork chops
Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.
Remove pork from marinade, reserving marinade.
Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.
Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.
MacGourmet Rating: 4 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
6 Comments
Donna-FFW
Hi Ashley- This sounds great. Just curious .. how many mags cooking do you subscribe to? Me.. too many. Bourbon glaze…mmmm
Katy ~
Ashley, I was just thinking pork chops for dinner and here this is. This sounds perfect! Thank you for sharing!
Debbie
Sounds delicious..I know I would like this. Going to keep this one!
lorhen82
I agree – these were so easy to make. I grilled mine, and they were really delicious! I thought the mustard was going to overwhelm the other flavors, but it didn’t. I will definitely make these pork chops again.
Sophie
Dijon is a tasty ingredient to use in a pork chop dish, I never thought to combine it with soy sauce, though — clever :).
Ashley
I only subscribe to 3 actually. I had to curb that addiction because it can easily get out of hand! I get Cooking Light, Everyday with Rachael Ray & Bon Appetit. I love them all!