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Valentine’s Day Dinner: Bourbon-Mustard Glazed Pork Chops

Growing up in the south, I’ve eaten my fair share of pork chops.  Mostly fried and always overcooked, pork chops are a southern staple.  However, with USDA lowering the safe cooking temp of pork to 145°F in May of 2011, juicy pork is more popular than ever!

For me, I still love a good bone-in pork chop coated in flour and fried crisp with a side of rice & tomato gravy, but my kids are another story.  They prefer the less-work, boneless version (and they don’t like rice & tomato gravy either!), so to appease the masses, I come up with modern spins on my good ole southern pork chop.

For this pork chop recipe, which also doubled as a date night dinner, I broke out three of my husbands favorite ingredients–bourbon, brown sugar, and mustard.  Combined into a glaze and then, poured over the chops before a quick roast under the broiler, these pork chops might be the easiest dish I’ve created in a while.

Valentine’s Day Dinner: Bourbon-Mustard Glazed Pork Chops

Valentine’s Day Dinner: Bourbon-Mustard Glazed Pork Chops

Ingredients

  • 1/4 c. brown sugar
  • 1/4 c. bourbon (does not have to be expensive, sipping bourbon)
  • 1/4 c. yellow prepared mustard
  • pinch of red pepper flakes (we prefer it spicy, so I use a couple of pinches!)
  • 2 boneless pork chops
  • salt, pepper, garlic powder
  • olive oil

Instructions

  1. In a small sauce pan, combine brown sugar, bourbon, mustard, and red pepper flakes. Bring to a boil, reduce heat to medium, and simmer for 5-7 minutes.  Do not let it boil over.  If the mixture seems to thicken too quickly, splash it with a bit more bourbon.
  2. Heat a cast iron skillet drizzled with olive oil over medium-high heat until smoking hot.
  3. Coat both sides of pork chops with salt, pepper, and garlic powder.  Then, fry in the hot skillet for 1 minute or until nicely crusted and brown.  Turn pork chops once.  Cook for another minute.  Remove from heat.
  4. Dip pork chops in the bourbon glaze and place on a foil lined cookie sheet. Broil for 2 minutes or until the glaze begins to bubble.  Remove from the broiler and allow to rest before slicing. (Pork chop cooking will vary depending on thickness. Mine were 1/2-3/4 inch thick).
  5. Sides: Roasted Brussels Sprouts and Carrot-Potato Mash
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