Best Seared Pork Chop With Whiskey Demi Recipes

BAKED PORK CHOPS WITH BOURBON GLAZE

Baked Pork Chops with Bourbon Glaze image

Thick and juicy pork chops seared, baked, then smothered in bourbon glaze.

Provided by The Chunky Chef

Time 25m

Number Of Ingredients 18

Ingredients

1 quart warm water
3 Tbsp kosher salt
2 sprigs fresh rosemary ((optional))
1 1/2 Tbsp vegetable oil
4 boneless pork chops ((thick cut, around 1 1/2 inches thick))
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp dried thyme
1/3 cup bourbon
3 Tbsp soy sauce (reduced sodium)
3 - 4 Tbsp light brown sugar (packed)
2 Tbsp apple cider vinegar
4 cloves garlic (minced or grated)
1 tsp fresh ginger (grated)
pinch of cayenne pepper
1/2 Tbsp cornstarch
1 Tbsp water

Steps:

Combine all brine ingredients in a large resealable plastic bag (I used a gallon size), or large airtight container. Whisk until combined well. Add pork chops to brine, seal bag or container and refrigerate for at least 15 minutes, or up to 8 hours.
When using a bag, I like to place the bag inside a baking dish, so in case the bag leaks, you won't have a giant mess in your refrigerator, it'll be contained in the dish.
Add all bourbon glaze ingredients to a small saucepan and bring to a boil over MED heat, stirring occasionally. Once boiling, reduce heat to LOW and simmer for around 10 minutes, stirring occasionally.
Mix slurry ingredients (cornstarch and water) in a small bowl, then add to bourbon glaze and cook another 1-2 minutes, until thickened.
Preheat oven to 375 F degrees. Remove pork from brine, rinse with cold water, and pat very dry. Discard brine.
Season with 1/2 tsp EACH salt, pepper, smoked paprika and dried thyme.
Add vegetable oil to large oven-safe skillet and heat over MED-HIGH heat. Once pan is hot, add seasoned pork chops and cook, without flipping or moving, for 2-3 minutes.
Using tongs, flip pork chops over, and transfer skillet to the preheated oven.
Bake 5 minutes, then flip pork chops back over, return to the oven and bake another 4 minutes, until pork is cooked to 145 F degrees (internal temperature).
Remove pork chops to a plate, and cover loosely with foil. Leave to rest for 5 minutes.
Brush or spoon a bit of sauce over the top of each pork chops, then serve with remaining sauce on the side.

Nutrition Facts : Calories 397 kcal, Carbohydrate 24 g, Protein 31 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 90 mg, Sodium 6361 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

PAN-SEARED PORK CHOPS WITH SAGE, DATES AND PARSNIPS

Pan-Seared Pork Chops With Sage, Dates and Parsnips image

This easy dish combines sage, brown butter and dates for a blast of sweet-salty flavor. Brining the pork chops in advance ensures tenderness: You can allow them to sit in the thyme-infused brine overnight, but even two hours of marinating will improve the taste and texture of the chops. This recipe calls for parsnips, but sweet potato or roasted squash would also work well. (And if you can't find medjool dates, pitted prunes are a worthy stand-in.)

Provided by David Tanis

Time 2h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup kosher salt (Diamond Crystal), plus more for boiling
2 tablespoons granulated sugar
1 large thyme sprig
4 bone-in pork chops, about 3/4-inch thick (about 2 pounds)
2 pounds parsnips, peeled and cut into 3-inch sticks
2 tablespoons olive oil
4 tablespoons salted butter
12 large sage leaves
12 pitted medjool dates, halved
Freshly ground black pepper, to taste
1/2 lemon, plus more to taste

Steps:

Brine the chops: Put salt and sugar in a large bowl. Whisk in 4 cups water to dissolve. Add thyme sprig and pork chops. Cover and refrigerate for at least 2 hours or up to overnight. When ready to cook, remove chops from brine and pat dry. Discard brine.
Heat oven to 350 degrees. Put a large pot of well-salted water over high heat. When it boils, add parsnips and bring to a brisk simmer. Cook until parsnips are tender, 8 to 10 minutes. Drain parsnips and keep warm.
Meanwhile, set a large skillet over medium-high heat and add olive oil. When oil is wavy, sear chops until nicely browned, about 3 minutes per side. (Work in batches if you don't have a large skillet.)
Transfer chops to a roasting pan or sheet pan in one layer. Bake for 10 to 15 minutes, until meat is 140 degrees when probed with an instant-read thermometer. Remove from oven and let rest while you make the sauce.
Wipe out the skillet and return to medium-high heat. Add butter and let it begin to brown. Add sage leaves and dates, and let sizzle for about a minute. Add pepper and lemon juice, and pull off heat. Taste, and add more pepper or lemon to taste.
To serve, place chops and a spoonful of parsnips on warm plates. Spoon butter mixture over chops and parsnips.