Cozy. Sweet. Mouthwatering. These bourbon glazed pork chops are everything! I do not drink bourbon - my husband is a big fan - but the sutle smokey yet sweet flavor it adds to this dish is exceptional.
I used plain pecans, but if you want to get sweeter you could opt for candied pecans or simply add some brown sugar to the pan to caramelize them. I love how the rosemary crisps in the butter, flavoring both the butter and the protein. Feel free to get creative with what other flavors or herbs work well the bourbon maple combination. I'm thinking a fruit like carmelized peaches or blueberries would be incredible!
Maple Bourbon Glazed Pork Chops with Rosemary and Pecans
2 Servings | Cook time: 15 minutes
Notes: For a sweeter glaze you could add brown sugar or use candied pecans! This would also be delicious over other proteins, I’m thinking salmon?
Ingredients:
2 tbsp butter
2 bone in pork chops (6-8oz each)
2 tbsp flour
Salt and pepper
2 sprigs rosemary
1/2 onion thinly sliced
2 cloves garlic
1/4 cup pecans, chopped
2 tbsp bourbon
2 tbsp maple syrup
1/4 cup chicken broth
Best served with sweet potatoes and a vegetable
Directions:
Whisk flour, salt and pepper together in a shallow bowl. Pat pork chops dry and dredge in the flour mixture until evenly covered in flour mixture.
Melt butter in a pan over medium heat until it starts to sizzle. Add pork to sear along with rosemary sprigs. Sear pork for about 4 min/side or until an internal temperature of about 135F.
Remove pork and set aside on a plate. Remove rosemary sprigs and throw away.
Add onions to the pan to sauté 2-3 minutes or until they start to soften. Add garlic and pecans and sauté another 30 seconds.
Add bourbon to deglaze the pan and use wooden spoon to scrap up any browned bits. Whisk in maple syrup and chicken broth. Return pork to the pan and simmer until an internal temperature of 145F is reached.
Remove and plate the pork. Turn the heat up to medium high and simmer until the sauce thickens to a glaze.
Serve the glaze atop the pork. I like to serve this with sweet potatoes and either green beans or Brussels sprouts.
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