Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, drunken pork chops with espresso glaze. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
Drunken Pork Chops with Espresso Glaze is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Drunken Pork Chops with Espresso Glaze is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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:
- Prepare 2 thick cut pork chops; bone-in or boneless
- Prepare 1 tbsp ground allspice
- Make ready 1 t orange peel seasoning
- Make ready 1 t onion powder
- Get 1 t garlic powder
- Make ready 1 tground coriander seed
- Make ready 1/2 tsp ground celery seed
- Take 1/2 tsp white pepper
- Take 1/2 cup rum
- Take 1/4 cup brown sugar
- Make ready 2 t espresso powder
- Take 1 cup chicken stock
- Make ready 1 tbsp cornstarch
- Get 1/4 cup cold water
- Make ready As needed salt
- Make ready 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.
Instructions 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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