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Well-Known Member
Oct 2, 2007
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Darien, CT.
Braised Pork Chops with an Orange Bourbon reduction served with steamed Broccoli, caramelized onions and buttermilk buscuits

the recipe...

take 2 oranges cut them in half and squeeze out the juice. Make sure to include chunks of ogange. Add 3 or 4 ounces of good bourbon, I used Woodford Reserve, about a teaspoon of rosemare and about a teaspoon of thyme. Mix Well and put to the side.

Get a skillet nice and hot and add about a tablespoon of dark sesame oil if you have it or other high temp oil. sear the chops on both sides until nicely browned but not cooked through. place the chops into an oven safe dish/pan add orange juice mixture and braise chops for about 30 minutes until done. do not use the pan you seared the chops in but don't wash it either! Your time will varry depending on the chops etc.

Pull the chops out and remove them from the pan. put the pan you seared the chops in baqck on a medium to high heat. Add the liquid from the chops and reduce until nice and thick 3 - 5 minutes. Serve chops with sauce and a sprig of rosemary.

No pics, sorry....

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