Bourbon Molasses Pork Chops

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!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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