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Browned Pork Chops With Bacon And Bourbon-Molasses Glaze
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- #118530
Thick pork chops are pan-seared then baked topped with a glaze made with bourbon, molasses, and mustard, and then sprinkled with cooked bacon at serving time.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/3 cup molasses
1/4 cup bourbon or apple cider
3 tablespoons Dijon mustard
3 slices bacon
4 bone-in center-cut pork loin chops (1 1/2 inches thick)
1/2 teaspoon salt
1/4 teaspoon black pepper
directions
Heat oven to 400 degrees F. Line small rimmed baking sheet with foil; spray with cooking spray.
Whisk molasses, bourbon and mustard in small saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; boil 8 to 10 minutes or until reduced to 1/2 cup.
While the sauce is reducing, cook bacon in large skillet over medium-high heat 6 to 8 minutes or until browned and crisp, turning once. Drain bacon on paper towels; crumble.
Pat pork chops dry; sprinkle with salt and pepper. Heat drippings in skillet over medium-high heat until hot. Cook pork 7 to 10 minutes or until golden brown, turning once; place on baking sheet. Spoon 1 tablespoon of the molasses mixture over each chop.
Bake 8 to 10 minutes or until pork is pale pink in center. Drizzle with remaining glaze; top with bacon.
added by
costerweis
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 2, 2013
Bourbon and bacon? How can you go wrong? The pork chops were very tender (didn't really time the cooking but rather used a thermometer to gauge it) and the sauce was incredible.