Time 25m Number Of Ingredients 18 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.
Time 54m Yield 6 serving(s) Number Of Ingredients 7 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.
Time 10m Yield 2 Number Of Ingredients 9 Steps:
Prepare a medium-hot grill. In a bowl, mix together the mustard, brown sugar, and bourbon. Rub the pork chops with the garlic and house seasoning, then brush with half the glaze. Place the chops on the grill. Grill until the chops are slightly charred and cooked, about 20 minutes. Brush with the remaining glaze before serving. The Lady’s House Seasoning: Mix the ingredients together and store in an airtight container for up to 6 months.
Time 40m Yield Serves 4 Number Of Ingredients 11 Steps:
Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill. Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes. Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.
Time 10m Number Of Ingredients 6 Steps:
Place pork chops on a paper-towel-lined tray, and pat dry. Combine mustard and cayenne pepper, and evenly season chops. Stir together sugar, bourbon, and 2 tablespoons water. Heat oil in a large saute pan over medium-high heat. Sear pork chops in batches until browned, about 2 minutes on each side (turn heat down if necessary to keep browned bits from burning). Remove chops from pan, and lower heat. Add bourbon mixture, scrape up browned bits with a wooden spoon, and cook for 30 seconds, until reduced to a glaze. Return chops to pan, and cook, flipping, until chops are warmed through and completely glazed, about 1 minute.
Time 1h40m Yield 6 Number Of Ingredients 7 Steps:
Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes. Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool. Stir 3 tablespoons whiskey into apple cider glaze. Preheat oven to 350 degrees F (175 degrees C). Place pork chops into a baking dish; brush with the apple cider glaze. Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.
Time 3h20m Yield 4 servings. Number Of Ingredients 10 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.
Time 30m Yield 4 chops, 4 serving(s) Number Of Ingredients 9 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.
