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6 smoked bone-in pork chops (1/2'' thick)
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1 tablespoon light brown sugar
1 tablespoon bourbon
2 tablespoons of water
1 tablespoon safflower oil

Place pork chops on a paper towel lined tray and pat dry. Combine mustard and cayenne and evenly season chops. Stir together sugar, water and bourbon. Heat safflower oil in a large saute pan over med-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, scraping the brown bits off the bottom of the pan with a wooden spoon, and cook for about 30 seconds until reduced to a glaze. Return chops to the pan and cook, flipping, until the chops are warmed through and completely glazed (about 1-2 minutes).
 
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