Recipe: Bourbon-Soaked Pork Chops with Brown Sugar Honey Glaze and Marv Spice

BOURBON-SOAKED PORK CHOPS
WITH BROWN SUGAR HONEY GLAZE

1 cup bourbon
3/4 cup orange juice
1/4 cup fresh lemon juice
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon chili paste or crushed red pepper flakes
1 teaspoon salt
4 (8 ounces each) center-cut pork chops
Brown Sugar Honey Glaze (recipe follows)

In a medium bowl, stir together the marinade ingredients: bourbon, orange juice, lemon juice, oil, vanilla, cinnamon, nutmeg, chili paste and salt.

Place the pork chops in a deep baking dish that is large enough to hold them in a single layer. Pour the marinade mixture over the pork chops, cover, and refrigerate for at least 24 hours and up to 36 hours, turning occasionally.

Position a grill or broiler 5 to 6 inches away from the heat source.

Remove the chops from the marinade; discard marinade. Grill or broil chops for about 10 minutes on each side, or until cooked through. Brush the Brown Sugar Honey Glaze on both sides of the chops in the final cooking process, about 2 minutes.

Servings: 4

BROWN SUGAR HONEY GLAZE
Makes about 1 1/4 cups

Marvin Woods especially likes this glaze on spare ribs, pork, and lamb.

3/4 cup honey
1/4 cup firmly packed dark brown sugar
1/8 cup hoisin sauce
1/8 cup fresh lemon juice
1 tablespoon soy sauce
1/2 tablespoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon Marv Spice (recipe follows)

In a medium saucepan, combine the honey and brown sugar and cook over low heat, stirring frequently, until the sugar is dissolved.

Stir in all the remaining ingredients. Simmer for 5 minutes, stirring occasionally. Cover and refrigerate for up to 1 month.

MARV SPICE
Makes about 1/4 cup

1 tablespoon ground nutmeg
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon celery salt
1/4 teaspoon freshly ground black pepper

In a small bowl combine all the ingredients for Marv Spice together. Store in airtight container and discard after six months (it loses its intensity if stored longer).

NOTE:
Use Marv Spice in macaroni and cheese as well as in fish, chicken and meat dishes that need "inspiration."

Source: The New Low-Country Cooking by Marvin Woods