saucy's bourbon pork chops


When the rain stopped, summer finally arrived in the backyard. Saucy celebrated over the weekend by serving a heapin' helpin' of her famous Bourbon Pork Chops off Veto's grill. Pork chops, you say? The very kind that Saucy's Baba would roll over in her grave if she knew they were being served... big, fat, boneless pork chops. Oy vey! Delicious.

All measures are approximate, this recipe will prepare four large chops:

In a saucepan, combine 1/2 cup soy sauce, 1 cup packed brown sugar and 1/2 cup bourbon (Jack Daniels is usually in the cabinet). Simmer until the sugar is completely melted. Set aside to cool.

Rinse the chops under running water and pat them dry with a paper towel. Saucy's uncle worked as a meat cutter and she knows a few things. She always does that. If you knew what Saucy knew, you'd do it too.

Sprinkle the chops with freshly ground pepper and drizzle with olive oil. You can also use a dash of Spike seasoning if you have it on hand.

In a ziploc bag, pour half of the bourbon mixture over the seasoned chops and add a half of a finely chopped onion. Place in the refrigerator and let marinade for at least an hour, turning several times.

Return the remaining bourbon/soy sauce mixture to the stove and bring to a boil over medium heat. Watch in carefully, nothing will burn faster than a hot saucepan of sugar and booze. Gradually stir in a thickening agent (Saucy likes Robin Hood ready to stir flour, it can be added straight from the shaker so she keeps it above the stove, but you can use corn starch mixed with a bit of water if you prefer... as you like... about one tablespoon cornstarch mixed with 1/4 cup water should do the trick). Boil and reduce this mixture until it is thick and sticky - it's your glaze for the finished chops.

Grill chops over medium-high heat for five minutes each side. Don't overcook your pork. It should be ever-so-slightly light pink in the centre, especially these fat, oversized chops. When you cut into the chop, the juices should run clear. They will be moist and delicious. When finished to your liking, brush with the glaze and serve immediately.

Oh, and use all of the glaze. All of it. You want the chops to be runny, sticky and delicious.

And when summer arrived this weekend, the pool was filled with Cheerios. Check out Duke in action:


So infatuated with J-Woww, he tries to keep her from jumping in the pool with the other girls. She caught up. Saucy caught it on the camera.




7 comments:

Vanessa said...

I thawed out what I thought were pork chops yesterday and was looking for a good recipe... upon closer look they turned out to be steak! Silly me!

I'm so jealous that you have a pool in your yard!!! We just got a 10 man hot tub on Saturday, so I guess that will have to do for now :)

Cheers,

Coco said...

Those look delicious. Duke is such a pretty dog. What breed is he. I love the coloring.

Anonymous said...

Duke always gets in my way>=( but I luurrve him !!!:)




~ JAWOWW

MJ said...

Pork chops? Veto must be one happy camper these days! Next week? Bacon!

Green Girl in Wisconsin said...

I'm laughing that you typed "Oy vey" and "Pork" in the same sentence;) Those do sound super-yummy. I do love me a good chop.

LisaInCT said...

Poor Duke, look at him in the last picture - all he wants is to play frisbee!

Roberta said...

This looks so good...I'm sharing your post with my family ;) Have a great week, fondly, Roberta
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