Cooking with Muffy: Kentucky Bourbon Pork Chops

It started with Garden & Gun. They printed a recipe for bourbon pecan pie that we made for Christmas. Then I saw a recipe for bacon bourbon brussels sprouts. Then the Etsy blog featured a recipe for bourbon balls. It was over. I'm addicted to cooking with bourbon! Aside from making all the items I mentioned above, I also made maple bourbon salmon (a Pinterest recipe) and then this one, which was SO GOOD I had to share it with you.

I love going through my Junior League cookbooks. I've blogged before about how I like to get a cookbook from the local Junior League when we're on vacation and nothing is more relaxing to me than menu planning with all my books. Of course one of my favorites is from my original league, the Junior League of Pasadena. This recipe was found in California Mosaic, a cookbook I very heartily recommend you pick up! Here we go...

Kentucky Bourbon Pork Chops 

from California Mosaic

Junior League of Pasadena

1/3 cup bourbon (I used Blanton's)

3 Tbsp brown sugar (I used dark)

3 Tbsp soy sauce (I used organic Tamari)

1 small garlic clove (I used 3-- we love garlic)

1 1/2 tsp salt (I omitted this)

1/4 tsp curry powder (I used spicy organic curry powder)

1/4 tsp ginger powder

4 pork chops (the recipe in the book calls for 2 lbs pork tenderloin, but I found that 4 small to medium sized pork chops worked really well)

From California Mosaic:

"Combine the bourbon, brown sugar, soy sauce, garlic, salt, curry powder and ginger in a bowl and mix well. Pour the bourbon mixture over the pork in a shallow dish, turning to coat.

Marinate, covered, in the refrigerator for 2 to 2 hours, turning occasionally. Preheat the grill. Grill the pork over hot coals until a meat thermometer inserted in the center registers 155 degrees.

Cook's note: Whiskey, rum or sherry may be substituted for the bourbon."

I put the pork chops in a wide, flat snapware container and made the marinade right over them. It got too late to cook them so I left them in the fridge overnight, shaking the container in the morning. There was enough marinade to coat them so there wasn't a need to flip them.

I set my broiler to "low" and put them on parchment paper. I wouldn't recommend using parchment paper as the liquid made the paper soggy. Just use aluminum foil or a non stick pan. 

I cooked them about 7-10 minutes and was SHOCKED at home incredibly good they are. WOW-- just sweet enough and with a perfect level of bourbon flavor. This recipe is a keeper. I served these with steamed veggies and they could not have been more perfect.

What are you cooking for dinner this week?