Or also known as Happy Birthday to The Husband, who turned the big 4-2 today! 

I am not a big fan of pork chops.  Never have been.  I can probably count on one hand how many times I have made them … and still have fingers left over.  But The Husband?  He rather likes them, so for his birthday, it hit our dinner menu.   The first time I had Pan Roasted Pork Chops with Bourbon Sauce, it was nearly three years ago.  Nan had brought them to my old Supper Club, perfect for the Cooking with Alcohol theme we had planned.  Although I loved them then, the recipe got quickly stuffed into my tried-and-true file, never to see the light of day… until today. 

The pork chops in this recipe hang out in a brine with simple ingredients (water, salt and sugar) for an hour or two, and I think the brine here is the key.  The end result produces pork chops that are like no other.  So very tender that it might as well be butter.  With a nice slightly thick sauce with bourbon, garlic and heavy cream, it’s enough to make a reformed pork hater swoon … almost.

On the fence about pork yourself?  Then give this one a try.  You just might change your mind.

Hungry for more pork recipes?
Kalyn’s Kitchen grilled up some pork chops with Soy Sauce, Cumin, Lime and Oregano.
Deb from Smitten Kitchen fell in love with a crunchy baked version.
And Serious Eats combines sweet and savory with a Vietnamese-inspired recipe with caramel sauce.

A year ago today…Mmm, Spanish Flan that I now want to make again since I just saw the picture.
Two years ago today… simple birthday wishes.
Three years ago today… mom on the loose.

Pan Roasted Pork Chops with Bourbon Sauce
Recipe courtesy of Cuisine at Home magazine, June 2002

Pork Chop Brine:
Dissolve in one gallon resealable freezer bag:
2 cups hot water
1/2 cup kosher salt
1/2 cup brown sugar
Add:
6 cups ice water

Dissolve salt and sugar in hot water. It helps to set the bag inside a large bowl in case of spills or leaks.  Add ice water to brine.  This will cool the brine quickly.  Add the pork and seal the bag and refrigerate for 1-2 hours.  Just before cooking, dry chops to remove excess brine.

4 1″-thick brined rip chops
2 T olive oil
1 T garlic, chopped
1 T shallot, chopped
1-1/2 cups chicken broth
1/3 cup bourbon
1/4 cup brown sugar
1 T apple cider vinegar
2 T heavy cream
Reserved pork chops

Preheat oven to 425.  Season chops with pepper.  Dust lightly with flour.  Brown one side in olive oil over medium-high heat.  Turn, cover and roast in oven for about 10 minutes.  While the chops are in the oven, saute garlic and shallot in 1 T drippings over medium-high heat until soft.  Deglaze pan with bourbon and broth.  Add sugar and vinegar; reduce by half.  Add cream and pork chops to pan and cook for 2 minutes each side until sauce is thick.  Makes 1 cup sauce.

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