Bourbon Molasses Pork Chops

I am up to my ears in baseball lately. All-star practices, batting practices, scrimmages, team parties and dinners, you name it. And if you are a regular reader of this blog, then you probably know that I love every minute of it. The downside is, I am married to a ridiculously talented food blogger that (…)

Bourbon Molasses Pork Chops

By Matt Robinson Published: June 22, 2014

• Yield: 4 Servings

I am up to my ears in baseball lately. All-star practices, batting practices, scrimmages, team parties and dinners, you name it. And …

Ingredients

• 4 pork chops, bone-in
• 1/2 cup molasses
• 1/4 cup brwon sugar
• 1 orange, juiced and zest
• 1/4 teaspoon paprika
• 1 tablespoon thyme
• 2 tablespoons canola oil
• 1/4 cup bourbon

Instructions

1. Combine and cook molasses, brown sugar, orange juice, orange zest, paprika and thyme over medium high heat until slightly reduced; set aside. Pat pork chop dry; set aside
   
2. Heat a large oven proof skillet and add in oil. Brush chops with sauce and place in pan. Cook on medium high until just brown, about 3-4 minutes. Turn and cook other side until just brown. Continue to cook and turn chops in two minute increments for another 6 minutes. Deglaze pan with bourbon and cook for another 2 minutes.
   
3. Transfer pan to oven and roast chops at 450 degrees F, turning every two minutes to prevent chops from browning too quickly. Roast chops for about 14 minutes or until an instant-read thermometer inserted horizontally into center of meat registers 135°
   

• Skill Level: Easy