Marinated Pork Chops with Bourbon Sauce
Serves 6
| Marinade for the Pork: | |
| 4 cloves | Garlic, minced |
| 2 medium | Shallots, minced |
| 1 tsp | Coarsley Ground Fresh Black Pepper |
| 1/4 tsp | Ground Allspice |
| 1/4 cup | Olive Oil |
| 6 | Bone-in Loin Pork Chops |
| Maker’s Mark Sauce: | |
| 1 Tbsp | Olive Oil |
| 1 slice | Bacon, finely diced |
| 1 small | Onion, diced |
| 1 | Carrot, finely diced |
| 2 cloves | Garlic, minced |
| 2 tsp | Tomato Paste |
| 1 Tbsp | Molasses |
| 1/2 cup | Premium Bourbon |
| 3 Cups | Beef Broth |
| 1 | Bouquet Garni (1 thyme sprig, 1 parsley sprig, 1 marjoram sprig, and 1 bay leaf tied together or in a cheesecloth bag) |
| 2 Tbsp | Unsalted Butter |
| Salt and Pepper to taste | |
To prepare the Marinade, mix the marinade ingredients together and marinate the pork chops at least 4 hours or overnight.
To prepare the sauce, heat the oil in a large sauté pan, add bacon, onion, and carrot and sauté, stirring often, for about 10 minutes. Add the garlic and cook about 5 more minutes. You should have some nice browning in the bottom of the pan. Add the tomato paste and the molasses. Stir to combine. Add the bourbon and ignite. Cook and reduce the mixture until a nice glaze forms. Add the broth and the bouquet garni and bring to a boil. Skim foam off the top if needed. Reduce by half. Strain sauce, and return to a clean pan, and simmer until it coats the back of a wooden spoon. Stir in butter, adjust seasonings, and serve over grilled pork chops and Creamy Grits (recipe to follow).
Recipe courtesy of Molly Fowler, The Dining Diva
Tags: bourbon sauce, pork chops
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