There’s bourbon in my dinner!

October 12, 2006

The first signs of autumn and cooler weather inspires us to cook dishes that warm the soul. Whiskey is a wonderful, warming spirit that crosses over well into cooking. Bourbon, more specifically, has a sweetness that brings complexity to savory recipes. One of our favorites is a pork chop with bourbon mustard sauce. In this simple yet flavorful recipe, the distinct flavor of Dijon mustard is balanced with bourbon & honey. It can be served with mashed potatoes (the sauce is fabulous on potatoes) and a vegetable and pairs well with a good glass of riesling.

What are your favorite autumn meals inspired by spirits, wine, coffee or the seasonal apple cider?

Pork Chops with Bourbon Mustard Sauce
4 boneless pork loin chops, 1-inch thick
Salt & pepper
1 teaspoon vegetable or olive oil (optional)
Bourbon mustard sauce (recipe below)

Pat the chops dry with a paper towel. Season lightly with salt and pepper. Heat a skillet over high heat. If using oil, add it to the skillet and heat until hot but not smoking. Add the chops and brown on high heat for one minute. Turn the chops and brown the other side, again for only one minute. Then turn the chops again, reduce the heat to low, cover and cook for 4 minutes. Turn the chops one last time, then cover and heat on low for four minutes. This high heat technique sears in the juices and browns the outside, and the low heat cooks the chops through and keeps the juices in the pan (you’ll need those for the sauce). Move the pork chops to a plate and return the skillet to the stove to prepare the sauce. Once you make the sauce, pour evenly over the chops and serve.

Bourbon Mustard Sauce
1/2 cup bourbon
1/4 cup Dijon mustard
2 tablespoons of honey
1 teaspoon Worcestershire sauce
Freshly ground black pepper

Heat the skillet over medium-high heat. Add the bourbon, stirring to scrape the brown bits from the bottom of the skillet, and cook for one minute. Reduce heat to low and stir in the mustard, honey, Worcestershire sauce and pepper to taste and cook until warmed through. Remove from heat.
Serves 4, time to prepare: 20 minutes
from The Washington Post