Best Jims Woodford Reserve Bourbon Marinated French Rib Pork Chop Recipes

Bourbon-Marinated Pork Roast with Country Ham Jus image

Provided by Food Network

Time 13h45m

Yield 8 servings

Number Of Ingredients 27

1/4 cup maple syrup
1/4 cup sorghum molasses (recommended: Kentucky)
2 tablespoons bourbon
2 tablespoons sweet chili sauce (such as Heinz)
1 1/2 teaspoons Asian garlic chili paste
One 8-bone crown roast of pork, 5 to 7 pounds, with 1/4-inch fat and bones "Frenched"*
Country Ham Jus, recipe follows
Pawpaw Relish, recipe follows
8 ounces country ham bones or smoked pork bones (recommended: Kentucky brand)
4 cups water
1 small onion, chopped
1 rib celery, chopped
1 small carrot, chopped
1/2 teaspoon dried thyme
1 bay leaf
1 tablespoon whole peppercorns
2 cups demi-glace or very rich veal stock
1 green tomato, diced
1 mango, diced
1/2 red bell pepper, diced
1/2 red onion, diced
1 lime, juiced
2 tablespoons honey
1/4 bunch cilantro leaves, chopped
1/2 teaspoon ground cumin
Salt and pepper
1/4 cup pawpaw puree**

Steps:

To marinate the pork roast, combine maple syrup, molasses, bourbon, chili sauce, and chili paste in a shallow dish and mix well. Brush the roast all over with the marinade and refrigerate it 8 hours or longer.
Preheat 1 side of a grill to high heat.
To cook, sear the roast all over on a hot grill. Once it browns, move the meat to a cooler spot. Lower the heat and continue to cook, covered, at a lower temperature, until it is done, about 11/2 to 2 hours, depending on its size -- the meat should register 150 to 155 degrees F in its thickest part.
To serve, reheat the Country Ham Jus and divide it among serving plates. Place pork on plates and add a generous spoonful of Pawpaw Relish.
For the country ham jus, combine the ham bones, 4 cups water, onion, celery, carrot, thyme, bay leaf, and pepper in a large stockpot. Simmer, uncovered, for 3 hours, or until liquid is reduced to 1 cup. Strain out the solids. Combine with demi-glace in pot and cook until reduced to 1 1/2 cups. Add salt, to taste. Refrigerate.
Mix all the ingredients together.

Bourbon-Glazed Pork Chops image

Provided by ratherbeswimmin

Categories Pork

Time 54m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons Bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 pork chops (bone-in, 1-inch-thick)

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.

Grilled Bourbon-Marinated Pork Chops or Pork Tenderloins image

Provided by Kittencalrecipezazz

Categories Pork

Time 12h

Yield 8 serving(s)

Number Of Ingredients 10

8 pork chops (about 3/4-inch thick or thicker or use 2 tenderloins)
3/4 cup low sodium soy sauce (use only low sodium)
1/2 cup Bourbon
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup vegetable oil
2 tablespoons fresh minced garlic
3 tablespoons brown sugar
2 tablespoons black pepper
1 teaspoon fresh minced gingerroot (or use 1/2 teaspoon dry ginger powder)

Steps:

In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
Add in the pork chops or 2 pork tenderloins; seal the bag.
Turn to coat with the marinade.
Refrigerate for a minimum of 12 hours.
Set grill to high heat (about 400°F).
Remove the pork and discard the marinade.
Place on grill.
For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
Delicious!