Kentucky Bourbon Glazed Pork Chop Plate
Kentucky tradition built on a bone-in pork chop pan-seared deep and finished under a bourbon and brown sugar reduction, plated with brown sugar baked navy beans and a charred buttered corn cob for a Bluegrass State weeknight dinner with sticky warmth and depth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat pork chops dry and score fat caps in three places each. Finely chop onion and shuck corn. Mix fine sea salt, black pepper, smoked paprika, and garlic powder into a rub.
Sear
Heat 2 tbsp neutral oil in a large heavy skillet over medium-high 2 minutes. Press rub onto both faces of each chop and sear 4 minutes per side until deep mahogany with crispy fat caps.
Build 1
Lift chops to a plate. Add onion to the pan over medium 3 minutes until soft and golden. Pour in bourbon, simmer 90 seconds over medium-high to cook off alcohol.
Glaze
Whisk in 1/4 cup brown sugar, cider vinegar, Worcestershire, cayenne, and 25g butter over low 3 minutes until glossy and tight. Return chops, spoon glaze over 90 seconds.
Build 2
While chops glaze, combine navy beans, ketchup, remaining 2 tbsp brown sugar, and mustard in a saucepan over low 6 minutes until beans thicken and darken.
Grill
Heat a grill pan over medium-high 3 minutes. Brush corn with remaining 1 tsp oil and grill 6 minutes, rolling every 90 seconds, until kernels char deeply.
Rest and plate
Rest chops 3 minutes. Melt remaining 25g butter over corn. Set each chop on a plate with bourbon glaze spooned over, beans to one side, buttered corn to the other, finished with flaky salt.
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