Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, drunken pork chops with espresso glaze. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Drunken Pork Chops with Espresso Glaze is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. Drunken Pork Chops with Espresso Glaze is something that I have loved my entire life. They’re nice and they look wonderful.
These juicy Glazed Pork Chops are sweet, salty, and a little spicy. They cook quickly for a fast, easy, and delicious weeknight dinner! Pork chops get a bad rap because most pork chop recipes result in dry, tough, hockey-puck-like pieces of meat that no one gets excited about.
To begin with this particular recipe, we have to first prepare a few components. You can have drunken pork chops with espresso glaze using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Drunken Pork Chops with Espresso Glaze:
- Take 2 thick cut pork chops; bone-in or boneless
- Make ready 1 tbsp ground allspice
- Get 1 t orange peel seasoning
- Prepare 1 t onion powder
- Make ready 1 t garlic powder
- Get 1 tground coriander seed
- Take 1/2 tsp ground celery seed
- Get 1/2 tsp white pepper
- Make ready 1/2 cup rum
- Make ready 1/4 cup brown sugar
- Prepare 2 t espresso powder
- Take 1 cup chicken stock
- Get 1 tbsp cornstarch
- Take 1/4 cup cold water
- Prepare As needed salt
- Get as needed vegetable oil
Drunken Pork Chops - these came out so good. You don't taste beer, and they are super tender. · Tender pork chops are cooked in a maple glaze that makes every bite absolutely succulent. The hearty entree delivers big flavor without a lot of fuss. Pan-roasted thyme-scented pork chops pair with sweet, boozy Honeycrisp apples.
Steps to make Drunken Pork Chops with Espresso Glaze:
- Let pork marinate in 1/2 cup rum overnight, or for up to 48 hours.
- Pat pork dry and season with dried spices.
- Heat vegetable oil in a large saute pan. Sear pork on both sides and remove from the pan. Set pork on a baking tray and roast at 350° until pork reaches 145°-155°, until desired doneness.
- Add rum. CAUTION. Rum will burn away. Scrape the saute pan to release the fond.
- When rum is nearly evaporated, add chicken stock. Reduce by 1/2.
- Add espresso and brown sugar. Whisk.
- Whisk cornstarch and water together in a bowl. Add to saute pan while whisking.
- Bring to a boil for two minutes. Baste pork chops during last five minutes of cooking.
- Variations; Maple, shallots, cilantro, cane sugar, honey, cream, butter, cinnamon
The combination of earthy spices and sweet & tangy glaze makes this meal irresistible! I'm a big fan of topping different types of protein with a fruit-based sauce for extra flavor and texture. The pork chops are brined in a flavorful marinade, fire grilled and glazed in a mixture of pineapple and spicy gochujang. These flavors are outstanding, and once you try these glazed pork chops, the recipe will surely find its way into your regular rotation. Season the pork chops with the Pork and Poultry rub on all sides, gently pressing the seasoning into the meat.
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