Tired of your bland recipe? Give it a flavorful kick by adding some bourbon. Here, chef John Schenk shares his sweet and savory roasted pork chops with chestnut stuffing and a bourbon-cider glaze.
Recipe: Roasted pork chops with chestnut stuffing and a bourbon-cider glaze (on this page)Roasted stuffed pork chops
Preheat oven to 425 degrees. Cut each pork chop horizontally from the side edge almost to the bone, creating a pocket. Stuff the chestnut-apple bread stuffing into the pocket. Take three 9-inch strings of tying twine for each chop and tie the pork chops to close the pockets.
Season the chops with salt and black pepper. Gently saute them in canola oil to sear and lightly brown the meat.
Place the pork chops on an aluminum foil-lined baking dish and spoon a little of the glaze over each one. Place in the oven and cook for 21 minutes. Re-spoon the glaze on the chops every 7 minutes.
Turn the oven up to 500 degrees and cook for an additional 5 minutes. Let the chops rest for 4-6 minutes before serving.
Spoon any glaze left on the bottom of the roasting pan over the chops before serving.
Chestnut-apple bread stuffing
Cut the butter into small cubes.
Heat the heavy cream with a pinch of kosher salt and a small pinch of black pepper in a sauce pot to a simmer. Slowly whisk the cubed butter into the simmering cream. Once incorporated, remove from heat and reserve warm. This yields about 12 ounces.
Melt 1 ounce of butter in a saucepan and quickly cook the minced garlic until, soft but do not let it color. Add the yellow onion and continue to cook until the onion starts to take on a translucent appearance. Add the celery and diced apple and cook for an additional 2 minutes. Remove from heat.
In a mixing bowl, combine the toasted bread, chestnuts, thyme, marjoram, Greek oregano, kosher salt and black pepper. Combine the cooked vegetables and apple.
Mix in the chicken broth, followed by 8 ounces of the butter mixture. Combine and reserve.
Bourbon-cider glaze
Combine apple cider, maple syrup, molasses and apple cider vinegar in a nonreactive sauce pot. Heat and gently reduce to 2/3rds of a cup.
Gently warm 1/3rd cup of bourbon in a saucepan to eliminate the alcohol. Add this to the reduced cider liquid. Reduce this mixture to 1/2 cup, cool and reserve. Once cool, add the remaining 3 tablespoons of bourbon and serve.
Chestnut-apple bread stuffing yields 6 cups.
© 2013 NBCNews
Melissa d’Arabian shares how LACTAID® helped her entire family fully enjoy dairy.
Producers are on location, scouting out the very best things to see and do in Hawaii, Yellowstone, Chicago, Orlando and the Jersey Shore.
Residents in downtown Wichita, Kan., were told to seek shelter Sunday after a tornado was confirmed on the ground – with its presence hidden by heavy rainfall.
“ ”