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Grilled Bourbon-Glazed Pork Chops

 
One serving costs about $2.53 One serving costs about $2.53

$2.53 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 father's day,4th of july,summer lunch,main course,main dish,dinner
spoonacular Score:53%

Spoonacular Score: 53%

 

Grilled Bourbon-Glazed Pork Chops requires about 45 minutes from start to finish. For $2.53 per serving, you get a main course that serves 4. One serving contains 654 calories, 33g of protein, and 35g of fat. This recipe from Foodista has 1 fans. A mixture of heavy cream, soy sauce, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your The Fourth Of July event. With a spoonacular score of 26%, this dish is rather bad. Try Bourbon Glazed Pork Chops, Mustard & Bourbon Glazed Pork Chops, and Bourbon Glazed Pork Chops #SundaySupper for similar recipes.

Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.

Chateau Ste. Michelle Indian Wells Chardonnay Wine

"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps bourbon
bourbon
0.5 cup
0.5 cup dark firmly brown sugar
dark firmly brown sugar
4
4  pork chops
pork chops
1 Tbsp
1 Tbsp butter
butter
2 Tbsps
2 Tbsps dijon mustard
dijon mustard
4 cloves
4 cloves garlic
garlic
1 cup
1 cup heavy cream
heavy cream
0.25 tsps
0.25 tsps pepper
pepper
2 cups
2 cups diced potatoes
diced potatoes
some
some salt
salt
1 Tbsp
1 Tbsp soy sauce
soy sauce
3 cups
3 cups water
water
0.5 tsps
0.5 tsps white pepper
white pepper
2 Tbsps bourbon
2 Tbsps
bourbon
0.5 cup dark firmly brown sugar
0.5 cup
dark firmly brown sugar
4  pork chops
4
pork chops
1 Tbsp butter
1 Tbsp
butter
2 Tbsps dijon mustard
2 Tbsps
dijon mustard
4 cloves garlic
4 cloves
garlic
1 cup heavy cream
1 cup
heavy cream
0.25 tsps pepper
0.25 tsps
pepper
2 cups diced potatoes
2 cups
diced potatoes
some salt
some
salt
1 Tbsp soy sauce
1 Tbsp
soy sauce
3 cups water
3 cups
water
0.5 tsps white pepper
0.5 tsps
white pepper

Equipment

kitchen thermometer
kitchen thermometer
potato masher
potato masher
sauce pan
sauce pan
grill
grill
whisk
whisk
aluminum foil
aluminum foil
pot
pot
kitchen thermometer
kitchen thermometer
potato masher
potato masher
sauce pan
sauce pan
grill
grill
whisk
whisk
aluminum foil
aluminum foil
pot
pot


Instructions

  1. Mix all the ingredients together and marinate pork chops for 1 hour in refrigerator.
  2. Remove and let come to room temperature before grilling. Reserve marinade. Bring to a boil, stirring occasionally, before serving.
  3. Grill chops for about 12 minutes on each side. Use a meat thermometer if you are not sure. It should be at 160. Place pork chops on a platter and cover with foil for a few minutes before serving.
  4. For the potatoes: In a medium sauce pan or pot, combine potatoes, water and 1/2 teaspoon of salt and bring to a boil over high heat.
  5. Reduce heat to medium-high and cook potatoes until tender, for about 10 minutes. Remove from heat, drain.
  6. Place potatoes back in pot over medium heat, add cream, roasted garlic, remaining 1 1/2 teaspoons of salt, and white pepper. Mash with a potato masher until fairly smooth. Remove from heat, whisk in butter. Makes 2 1/2 cups

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.53
Ingredient
2 tablespoons bourbon
½ cups dark firmly brown sugar
4 pork chops
1 tablespoon butter
2 tablespoons dijon mustard
4 cloves garlic
1 cup heavy cream
¼ teaspoons pepper
2 cups diced potatoes
1 tablespoon soy sauce
½ teaspoons white pepper
Price
$1.03
$0.35
$5.94
$0.12
$0.30
$0.27
$1.29
$0.01
$0.56
$0.12
$0.11
$10.11

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
653k Calories
33g Protein
34g Total Fat
48g Carbs
14% Health Score
Limit These
Calories
653k
33%

Fat
34g
53%

  Saturated Fat
18g
118%

Carbohydrates
48g
16%

  Sugar
27g
31%

Cholesterol
178mg
60%

Sodium
665mg
29%

Alcohol
2g
14%

Get Enough Of These
Protein
33g
67%

Selenium
48µg
69%

Vitamin B1
1mg
68%

Vitamin B6
1mg
68%

Vitamin B3
12mg
61%

Phosphorus
420mg
42%

Potassium
1057mg
30%

Vitamin C
22mg
27%

Vitamin B2
0.36mg
21%

Vitamin A
975IU
20%

Magnesium
74mg
19%

Zinc
2mg
18%

Manganese
0.32mg
16%

Vitamin B5
1mg
15%

Vitamin B12
0.82µg
14%

Copper
0.26mg
13%

Iron
2mg
11%

Fiber
2g
11%

Calcium
101mg
10%

Vitamin D
1µg
7%

Vitamin E
0.93mg
6%

Folate
21µg
5%

Vitamin K
4µg
4%

covered percent of daily need

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