Bourbon-Braised Pork Chops [RECIPE]

Looking for a new way to make the same old pork chops? Try braising them in our yummy bourbon sauce!
(Photo by Jathan Fink, Jadeworks Entertainment)

We’re always looking for new ways to dish up the same old cuts of meat. Pork chops, for example, are usually seasoned with salt and pepper, seared and served. Easy peasy. And while they are good that way, sometimes we want to kick it up a notch and make them extra special. Our bourbon-braised pork chops recipe does just that. It elevates the traditional method and turns this into a meal your family will rave about, infusing a sweet and sassy flavor into the meat, which brightens up your entire meal. We recommend serving this dish with our Neapolitan green beans and a baked potato.

PREP: 25 minutes
COOK: 1 hour

INGREDIENTS

• 1/3 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 4 (1-inch-thick) bone-in pork chops
• 1 tablespoon extra-virgin olive oil
• 4 orange slices
• 2 tablespoons dark brown sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon ground allspice
• 1 cup hot water
• 1/4 cup orange juice
• 2 tablespoons bourbon

DIRECTIONS

1. In a large bowl, whisk together the flour, salt, and pepper until well combined. Dredge pork chops in the mixture until lightly coated; set aside.
2. Heat the oil in a large cast iron skillet over medium high heat. Sear the pork chops on both sides until a nice brown crust forms. You’ll know the chops are ready to flip when they lift easily from the pan. Then top each chop with an orange slice.
3. In a small saucepan, whisk together the brown sugar, cornstarch, and allspice, then gradually add the water, stirring constantly; cook over medum heat until the mixture comes to a boil and thickens up, about 1 minute. Remove the sauce from the heat and stir in the orange juice and bourbon. Spoon the entire mixture over the pork chops. Cover the pan, reduce heat, and simmer until the pork chops are tender, about 1 hour.

YIELDS: 4 servings