Bourbonchops Recipes

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.

Steps:

• In a small saucepan, mix bourbon, brown sugar, mustard and garlic; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened., Mix onion powder, salt and pepper; sprinkle over pork chops. Grill, covered, over medium heat or broil 4 in. from heat 3-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with sauce.

Steps:

• In skillet, brown chops on both sides.
• Mix all other ingredients together until mixed well.
• Preheat oven to 350.
• Place pork chops in casserole dish or glass baking dish.
• Pour sauce over pork chops.
• Bake at 350 for 1 hour.
• Serve with rice or noodles.

Steps:

• For the lemon-mint simple syrup: Add 1 cup water and the sugar to a small saucepan over medium heat and bring to a simmer. Turn off the heat and add the lemon peels and mint. Allow to cool completely.
• For the blueberry smash layer: Add the blueberries, 6 tablespoons lemon-mint simple syrup and lemon juice to a blender. Puree until thoroughly combined. Add to a 2-cup liquid measuring cup. Stir in the bourbon and set aside.
• For the lemon-julep layer: Add 1/2 cup water, the lemon juice, 1/3 cup of the lemon-mint simple syrup and the bourbon to a 2-cup liquid measuring cup. Stir to combine and set aside.
• Add 1/2 cup blueberry smash to any ice pop mold you have, filling each mold halfway. Allow to freeze until solid, about 1 hour.
• Once the blueberry smash layer is frozen, top off the ice pop with 1/2 cup of the lemon-julep layer into each individual mold. Allow to freeze until solid, about 1 hour.
• Carefully remove the pops from the mold and serve.

Steps:

• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Whisk 1/4 cup salt, 1/4 cup brown sugar and 3 cups warm water in a large bowl. Add the pork and soak 10 minutes. Meanwhile, mix the bourbon, vinegar, Worcestershire sauce, the remaining 1/4 cup brown sugar, the garlic and ginger in an ovenproof saucepan. Put on the grill over direct heat; bring to a boil, then remove from the grill.
• Grill the onion and tomatoes over direct heat until charred, about 3 minutes per side for the tomato and 4 to 5 minutes per side for the onion. Add to the saucepan, then return the pan to the grill and cook until the sauce is thickened, about 15 more minutes.
• Remove the chops from the brine; pat dry. Brush with the vegetable oil and grill over direct heat, 2 to 3 minutes per side. Transfer to the cooler side of the grill and cook 3 to 4 more minutes per side, brushing with the sauce. Serve with the remaining sauce and vegetables.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
• Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
• Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
• Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
• On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.