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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, June 25, 2015

Grilled Pork Chops with Maple-Bourbon Sauce


Meaty, bone-in pork chops beg for the grill. Don’t disappoint them and they won’t disappoint you. I think a sweet and salty marinade is a good way to get started—something like a brine to help seal in tenderness, but with less liquid and time. In this recipe, I used soy sauce in place of salt for a little extra flavor.

Speaking of flavor, the real kick is in the sauce. It’s rich, woodsy, sweet, buttery—all good. And fast: less than 10 minutes.


Serves 4

Ingredients
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp peppercorns (any color)
  • 1/2 tsp dried red chile flakes
  • 4 bone-in pork loin chops, about 1-inch thick
  • olive oil, for rubbing
  • sea salt
  • freshly ground black pepper
  • 1 tbsp unsalted butter, divided
  • 1 tbsp finely chopped shallot
  • 3 tbsp maple syrup
  • 1 tbsp bourbon
  • 1 tsp Dijon mustard
  • 1 tsp finely chopped rosemary
Bone-In Pork Loin Chops 
Sauce Ingredients
Preparation
  1. Place the water, soy sauce, brown sugar, peppercorns, and chile flakes in a heavy, sealable plastic bag. Stir to dissolve the sugar. Add the pork chops to the bag, seal, and turn several times to coat. Refrigerate 2-4 hours.
  2. Light a grill for medium-high heat with space for off-heat grilling.
  3. Remove the chops from the marinade and pat dry (discard the marinade). Rub both sides with oil and season with salt and pepper.
  4. Grill until slightly charred and just cooked through, about 12 minutes total, turning 2 to 3 times. (Move the chops off-heat to finish.) Transfer to a platter and let rest 5 minutes.
Marinade Mixture 
Chops in Marinade 
Ready to Grill
Beginning to Grill 
After Turning 
Grilled Chops
  1. Meanwhile, heat a small skillet or saucepan over medium-low heat. Add 1/2 tablespoon of butter, swirling to coat and. Add the shallot and cook 2 minutes, stirring frequently.
  2. Add the maple syrup, bourbon, and mustard and season with salt and pepper. Bring to a light simmer, stirring frequently.
  3. Simmer 3 minutes. Remove from the heat and stir in the remaining 1/2 tablespoon of butter and the rosemary.
Shallot Beginning to Cook 
Sauce Beginning to Cook
Maple-Bourbon Sauce

Spoon the sauce over the rested pork chops and serve.

Grilled Pork Chops with Maple-Bourbon Sauce

5 comments:

  1. Yum! I love a thick delicious bone-in chop. These look amazing! The finishing sauce sounds so full of flavor.

    ReplyDelete
  2. Thanks, Carlee --- yes, a little splash of bourbon does kick up the flavor!
    Best,
    Pam

    ReplyDelete
  3. I was looking for this recipe and lo and behold you brought it right to me at What'd You Do This Weekend. I am featuring this on Monday and making it tonight. :) Going to put the chops into marinade as soon as I am done with blogging. Thanks for sharing and make sure to come back and tell me what you do this weekend!

    ReplyDelete
    Replies
    1. Too funny! Thank you --- enjoy the chops, and I'll be there Monday :)

      Happy Fourth!
      Pam

      Delete
  4. I was looking for this recipe and lo and behold you brought it right to me at What'd You Do This Weekend. I am featuring this on Monday and making it tonight. :) Going to put the chops into marinade as soon as I am done with blogging. Thanks for sharing and make sure to come back and tell me what you do this weekend!

    ReplyDelete