Recipe: Bourbon-Soaked Pork Chops with Brown Sugar Honey Glaze and Marv Spice
Main Dishes - Pork, HamBOURBON-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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Pork Stew with Apples and Turnips in Cider (oven or crock pot)
- Pork Adobo (using pork shoulder, marinated)
- Country Ribs with Hoisin Sauce
- Cheesy Vegetable-Stuffed Pork Chops
- Spicy Pork Enchiladas with Mole Sauce for Sandy
- Pork Ribs and Rice (with tomatoes) and Pork Rib Jambalaya
- Iowa Corn and Ham Bake
- New York Style Cantonese Spare Ribs
- Crockpot Pork Ribs (using hoisin sauce, ginger, honey, and orange)
- Little Pigs in a Blanket (using cabbage leaves)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!