Monday, January 23, 2012

Grilled Bourbon-Glazed Pork Chops with Creamed Garlic Potatoes

Juicy pork chops and roasted garlic mashed potatoes are on the menu tonight. Don't worry about the bourbon used. The alcohol burns off when grilling and when boiling the marinade. The brown sugar is what makes this glaze. A slightly charred crust forms when grilling, giving the pork chops lots of flavor. Serve with some steamed green beans on the side.  A family pleasing dinner that is very easy to prepare. Serves 4 to 6

Grilled Bourbon-Glazed Pork Chops

1/2 Cup firmly packed dark brown sugar
2 tablespoons of Dijon mustard
2 packets of soy sauce
2 tablespoons bourbon
1/4 teaspoon of salt
1/4 teaspoon pepper
4 or 6 thick cut pork chops

Mix all the ingredients together and marinate pork chops for 1 hour in refrigerator. Remove and let come to room temperature before grilling. Reserve marinade. Bring to a boil, stirring occasionally, before serving. Grill chops for about 12 minutes on each side. Use a meat thermometer if you are not sure. It should be at 160. Place pork chops on a platter and cover with foil for a few minutes before serving.

Creamed Garlic Potatoes (From Emeril's New Orleans Cooking)

2 cups diced peeled potatoes
3 cups water
2 teaspoons salt
1 cup heavy cream
4 cloves garlic, lightly roasted in tinfoil with oil
1/2 teaspoon white pepper
2 tablespoons unsalted butter

In a medium sauce pan or pot, combine potatoes, water and 1/2 teaspoon of salt and bring to a boil over high heat. Reduce heat to medium-high and cook potatoes until tender, for about 10 minutes. Remove from heat, drain. Place potatoes back in pot over medium heat, add cream, roasted garlic, remaining 1 1/2 teaspoons of salt, and white pepper. Mash with a potato masher until fairly smooth. Remove from heat, whisk in butter. Makes 2 1/2 cups.

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