Bourbon Chops
"This recipe is done just like how we make our Bourbon chicken, but done with pork chops. Any kind of pork chops will work, but thick, boneless are best. This recipe calls for enough to make in extra sauce (soooo good over rice or noodles) but for less sauce to stick to chops, cut measurements down by half."
photo by Chef Desrochers
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 2 -4 pork chops
- 1⁄2 cup chicken broth
- 1⁄4 cup brown sugar
- 1⁄2 cup soy sauce
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup ketchup
- 1⁄4 tablespoon ginger
- 1 teaspoon garlic powder
- 1 tablespoon red pepper flakes
directions
- 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.
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Reviews
-
Excellent recipe. Five Stars. Thank you for sharing this..:) -
An hour? Were your chops 3 inches thick? This is stupid and I ruined 2 perfectly good chops and after searing for a few were tough after only 30 mins in the oven. I think you need work on this. BTW why is bourbon in the name and not in the ingredients? Please take this post down and don't waste peoples good $ on pork chops! -
I really enjoyed this recipe both for the taste and the ease of cooking. I did alter very slightly as I cubed the pork chops and served with stir fry veggies and rice. DH & DS1 loved it. This will be going into regular rotation. I think this would also work great with chicken or shrimp as a stir fry. Made for PAC 2012. Thanks for sharing! -
This was a tasty sauce. I marinated the chops for an hour before baking them. My only complaint was that 1 hour is WAY too long for us. Ours came out rather dry. But I liked the taste. -
I just made this tonight and my family gave it 5 stars. I used sodium-reduced soy sauce and chicken broth. I browned the pork chops and cooked them in a skillet over medium heat until they reached a temperature of 160 degrees. The sauce was delicious over rice.
RECIPE SUBMITTED BY
<p>I was born in Louisiana and raised on good down south homecookin' Louisiana cusine. My husband is an Itailian from Connecticut and together we come up with some pretty creative dishes combining our influences in what we call good food! We are both working parents raising a toodler, so all of our meals are done right at home. My main go-to chef and influence is my mom, who seems to never need a recipe to know how to cook...also my great grandmother and grand mother, who makes great dishes look too easy to make!</p>
