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Bourbon Glazed Pork Chops

February 8, 2017
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


1/2 C firmly packed brown sugar

3 Tbsp Dijon mustard

2 Tbsp soy sauce

2 Tbsp bourbon

1/2 tsp salt

1/4 tsp pepper

6 (1-inch thick) bone-in pork chops

How to:

1. Stir together the first 6 ingredients in a shallow dish or large zip-top plastic bag. Add the pork chops, cover or seal and chill for 30 minutes, turning once.

2. Remove pork from marinade, reserve marinade.

3. Grill pork, covered with grill lid, over medium high heat (350-400 degrees) for 10 to 12 minutes or until a meat thermometer registers 160 degrees, turning once.

4. Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, for 2 minutes. Pour over chops before serving.

Serves 6

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed.



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