Sweet Bourbon Maple Chops

Not too long ago, I was eating at a restaurant and ordered a Bourbon Glazed Pork Chop. It was quite a workout, to say the least. Tough and dry.  I kind of think I might have looked/sounded a bit like this kitty, below. But I wasn’t saying Yum Yum – and I don’t know that this kitty is, either!

The whole experience reminded me of how Brining can remedy the whole dry, tough pork chop thing! Even loin chops, or maybe especially loin chops, one of the leaner cuts, can benefit from a little loving care.

I liked the whole Bourbon idea a lot, though. Enough to make a Sweet Maple Bourbon Barbecue Sauce to slather on these Pork Chops, and enough to make this Bourbon Maple Brine.

Sweet Maple Bourbon Barbecue Sauce
Sweet Maple Bourbon Barbecue Sauce

The result was a succulent, juicy, flavorful chop and raves from the family. Honestly, we plan to make this meal again. And again. And again!

And the funny thing is, the final result didn’t taste like Bourbon, and it didn’t taste like Maple. It was just a whole lot of smoky, rich flavor. Now that was a “Yum yum yum!”

If you’re looking for a bargain shop, avoid those sales that are for 10 chops for $10.00, and so on. These chops vary in size and quality, they’re hard to cook and have them done at the same time and they’re pricier than you might think. Those chops usually average about 4.5 ounces each and that comes out to about 2.81 pounds, or about $3.56 a pound. Buy a large loin on sale and cut and package your own.

Sweet Bourbon Maple Brined Pork Chops
Sweet Bourbon Maple Brined Pork Chops

Bourbon Maple Brined Pork Chops

  • Servings: 4
  • Time: 20 min plus brine
  • Difficulty: easy
  • Print

  • 1 1/2 cups water (1 cup cold, 1/2 cup to be heated)
  • 3 tablespoons brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons maple syrup
  • 2 tablespoons bourbon
  • 1/2 teaspoons whole black peppercorns
  • 1 fresh thyme sprig (about 1/4 teaspoon dried thyme)
  • 4 pork chops, about 1″ thick
  • Oil for pan or grill pan, if using
  • 1/3 cup of barbecue sauce, preferably Sweet Bourbon Maple Sauce for basting, more for serving

In a medium-sized bowl, heat 1/2 cup water in the microwave. Remove and add brown sugar and salt, stirring until dissolved. Add maple syrup, bourbon, peppercorns and thyme. Add the remaining cold water.

In a Ziploc bag just large enough to hold the chops and liquid, add the pork chops, then cover with the liquid. Seal and refrigerate at least 15 minutes, preferably four hours or longer, up to 24.

When ready to cook, preheat grill, grill pan, or skillet. If using skillet, use about a tablespoon oil, if using grilling method, brush grates with oil.

Pat pork chops dry and add to grill or pan. Using a brush, slather topside using the 1/3 cup barbecue sauce. Cook for three minutes and turn, brushing the top side again with sauce. Continue to cook 2 to 3 minutes more, to desired doneness, brushing with additional sauce as desired. Discard the remainder of this sauce.

When finished, remove from heat, allow to rest for several minutes and serve with additional sauce.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies Applied for additional tips as well as throughout the recipe, for saving money/time and managing this recipe.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

________________________________

You know I’ll be bringing this to our Throwback Thursday #37 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

 

I’ll also be bring this to Angie’s Fiesta Friday #118, hosted this week by Kaila @ GF Life 24/7 and Laurena @ Life Diet Health.

21 thoughts on “Sweet Bourbon Maple Chops”

  1. Anything ‘barbecue sauce’ will go down well in my house! The brining method is interesting and I might see what my Dad & my sister think (they both eat pork) – as it sounds like it works well 🙂 Thanks for sharing at Fiesta Friday – don’t forget to link up so everyone can see where you’re partying! 🙂 Quick question – what is the other thing on your plate (besides the potato) – that looks tasty too!

      1. 🙂 Glad to jog your memory… it’s so easy to forget when there’s so many other things to remember before posting! 🙂 Sorry I missed you co-hosting… I can’t always join the party as I need to plan my days carefully – my lupus brain (& body) doesn’t like too much screen time! 😦 Ooo, excited for corn pudding, that sounds like something I would make again and again – we love corn muffins so I’m hoping it’s something similar 😀 Happy FF and have a great weekend 🙂

  2. Yesssss. I love this! I’ve never brined pork chops before but let me tell you! I need to pass this on to my mom because the poor lady loves to cook pork chops hard and dry. 😱

  3. That chop looks so good! I love how caramelized it looks, but still juicy! I haven’t grilled a pork chop in a while and now I really want chops!

  4. My husband always complains about how dry pork is unless we cook it in the slow-cooker, but I think a good grilled chop is in order sometime. I will have to try this recipe out. I’ve put it on my “to make” list. 🙂

    1. Funny that you say that because I’ve had the worst time with pork chops in the slow cooker; it’s hard for me to find that point in time when they’re done but not soooo done that the fat has all rendered out…

      The brining does make a huge difference and always remembering that they cook just a bit more after they’re taken off the heat. I should have taken a pic of the inside showing how juicy it was but I was ready to eat, lol!!

      1. Thanks so much, I am sure that brining method totally helps! Yes, my pork in the crock pot only ends up being shredded into tacos or casseroles, I can’t slow-cook a chop into a real tender “chop-looking” pork chop to save my life, lol!

  5. You had me at bourbon 😉 Yup, my favorite liquor and definitely love it paired with pork! I love that this has a brine and a sauce – definitely a sure-fire way to get it good and juicy and full of flavor!

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