So, I guess it’s settled. I don’t exactly distinguish between summer and winter foods. I like what I like no matter what the season. This is not necessarily a “heavy” dish, especially if you serve it with a salad or something as summery as that, but one wouldn’t exactly consider it a warm weather dish. I absolutely love this marinade, and hey, while it’s a dish prepared stove top and in the oven, I think this would also make a great marinade for grilling! Either way, enjoy this lovely dish!
What you’ll need:
- 4 pork chops, bone in
- 1/2 cup molasses
- 1/4 cup brown sugar
- juice of 1 orange, freshly squeezed
- orange zest
- 1/4 tsp paprika
- 1 tbsp died thyme
- 2 tbsp olive oil
- 1/4 cup Bourbon
- 1 tsp salt
- salt and pepper
Preheat oven to 425 degrees.
Combine molasses, brown sugar, orange juice and zest, paprika, thyme and 1 tsp salt in a small pot and heat until slightly reduced. Pat pork chops dry, then season with salt and pepper. Place in a dish and pour in molasses mixture. Marinade for at least one hour, or as long as overnight.
Add the oil to an oven proof skillet. Cook over medium heat 3 – 4 minutes on each side until golden brown. Deglaze with Bourbon and cook for another 2 minutes.
Transfer the skillet to the oven and roast for 10 minutes, fiipping them every 2 minutes to get an even browning. Serve with side of your choice!
Bon Appétit!
