Monday, June 13, 2011

Spiced Up Bourbon Glazed Pork Chops with Herbed Potatoes Done on the Grill

Spiced-Up Bourbon Glazed Pork Chops
w/ Herbed Potatoes Done on the Grill

Summertime is all about taking it easy.  We all have way too much on our plates these days.  Technology is a blessing and an evil.  I recall being a young salesperson in the field and having to find a pay phone to call in for my messages, which a cheerful receptionist kindly took down on little slips of pink paper.  These days, you’ve got work phone in one hand and you’re answering a text with the other.  Not to mention all the activities for which you probably have Chauffeur duty.

I have been asked to write a few more easy recipes – “Semi-homemade” if you will, using a mix of fresh and store bought ingredients.  Being that I can mix my hubby, Dan, a mean Canadian Whiskey and Soda on a Friday night, I guess I would make Sandra Lee proud to follow in her tradition.

Here is a quick and easy dish that I know you will love.  These pork chops stay so juicy.  I used Paula Deen’s Sweet Bourbon Glaze* but you can pick your favorite off the shelf.

Note:  This recipe is written for two, but feel free to double or triple it as needed.

2 All Natural Pork Loin Chops Center Cut bone in (approximately ½ inch thick)
2 teaspoons Blackened Seasoning
2 teaspoons Cajun Seasoning
2 tablespoons Olive Oil
¼ cup store-bought Bourbon Glaze

For the Potatoes:

½ pound small Organic Russet Potatoes, cut into quarters and then halved
1 tablespoon Olive Oil
2 tablespoons Butter, divided
2 tablespoons dried Rosemary
1 tablespoon dried Thyme
Fresh chopped Chives, to taste
Sea Salt, to taste
Freshly Ground Black Pepper, to taste

Other:  Cooking Spray for Grill

Prep:  Rub pork chops with blackened seasoning and Cajun seasoning.  Refrigerate for at least one hour.

Rub chops with olive oil.

Spray grill and preheat to 450 degrees.

Grill chops for about seven minutes the first side.  Flip and grill for three minutes.  Cover with a tin foil tent.  Let chops rest for about 10 minutes before serving.

Note:  Internal temperature should exceed 145 degrees when chops are pulled from the grill.  Carryover cooking will ensure that they are done.  Adjust time and temperature accordingly for your grill.

For the potatoes; add all ingredients (half the butter) to a tin foil packet.  Cook over high heat for 20 – 25 minutes.  Top with remaining butter.

PS -  Is "herbed" a real word?  LOL.  I think it's slang, but it is used in cooking so what the heck, right?  It sounds good. 

*Not a paid endorsement and no product was supplied to blogger.
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