pork chop © 2011 theCrackerBoxKitchen. All rights reserved.

Soy-Bourbon Glazed Pork Chop

This is a  “smack-yo-mama” good pork chop.  (Sorry, Mama.) I’m serious, this pork chop is just that good. Or rather the glaze is just that good. I’m definitely going to be trying it on my chicken… and shrimp… and maybe even on my oatmeal. (OK, maybe not on my oatmeal, but you get the point.)  This recipe is part of the  “plan it-buy it-cook it” “meal plan” that T and I have been eating by for a couple of months now. This is the second time I’ve made this meal, (the first time was a test). It’s officially on the “favourites” list.


2 tablespoons fresh ginger, peeled and finley chopped
2 tablespoons vegetable oil
1 pound broccoli florets  (2-3 large crowns)
1 1/2 cups fresh cremini mushrooms, sliced
1/2 cup water, for vegetables
1 tablespoons lower-sodium soy sauce, for vegetables
3 tablespoons water, for glaze
1/4 cup lower-sodium soy sauce, for glaze
2 tablespoons sugar
4 center-cut boneless pork chops
2 cloves garlic, lightly smashed
2 tablespoons bourbon

Finely chop ginger, divide,  and set aside. Smash garlic gloves (a heavy-bottomed juice glass works nicely), and set aside.

Heat 1 tablespoon vegentable oil over medium heat. Sprinkle both sides of pork chops with fresh ground black pepper and place in pan. Cook  until brown on outisde and barely pink on inside, turning once.  When done, transfer to plate.

To skillet add garlic, 1/2 of chopped ginger, sugar, bourbon, 1/4 cup soy sauce, and 3 tablespoons of water. Simmer for 4-6 minutes, or until mixture has a syrupy consistency. Stir-in any accumulated pork juices. Remove from pan and strain to remove garlic and ginger.

Heat remaining tablespoon of oil on medium-high heat, add remaining ginger, and cook for 10 seconds, stirring. Add broccoli and mushrooms and cook for one minutes. Stir in 1/2 cup water and 1 tablespoon of soy sauce. Cover and steam for 3 minutes, or until vegetables are tender and liquid has evaporated.

Plate porkchops and divide broccoli/mushroom mixture among them. Spoon glaze over chops and serve!

Recipe Source: adapted from Good Housekeeping Magazine

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