Wednesday, 10 December 2014

Bourbon Basted Pork Chops

I made the marinade for this in the morning and let the chops sit in it all day - this will of course increase the depth of flavour but in all honesty it is not strictly necessary and this could just as easily be whipped up after work and let sit for 30 mins or so

Summer, at the time, was here so we chucked them on the BBQ (the bf is an Aussie after all) but you could cook them however you want. Just remember that if you use bone-in they will need a longer cooking time, unless you’re using Iberico pork or something which is OK a little pink. And if you are, lucky you.

Some lovely Jersey Royals would go perfectly with this but unfortunately for me that wasn’t to be so instead we had some honey carrots and parmentier potatoes.

Bourbon Basted Pork Chops
serves 2

1½ tbsp lemon juice (about half a lemon)
3 tbsp light soy sauce
1 tbsp Worcestershire Sauce
2 tbsp bourbon
½ tbsp grated shallot (about 1 small banana shallot)
¼ tsp hot sauce
¼ tsp pepper
2 pork loin chops

In a small saucepan mix together all of the ingredients except the pork and bring to a boil. Reduce the heat and simmer 5 minutes. Reserve half of the sauce.

Pour half of the sauce over the pork chops and marinate 30 minutes to overnight.

Grill the chops (in my case on a pre-heated BBQ) for 6 minutes and then flip and grill for a further 5 minutes on the other side, basting often with the reserved sauce. Make sure the chops are cooked through and then serve with your choice of sides.

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