Bourbon Soaked Pork Chops with Roasted Parsley Parsnips and Ontario Peach Compote

I had a hankering for pork yesterday, so I got out my imaginary pork sword and threw together this dish.

Since I was having a very bourbon-y night, I took a less than stellar iPhone pic.


Bourbon Soaked Pork Chops:
(for six bone-in, thick cut pork chops)


– Juice of one lemon
– 1/2 cup brown sugar
– 3 tbs dijon mustard
– 2 tbs soy sauce
– 2 tbs Bourbon or Whiskey
– salt and pepper

Whisk lemon and sugar together until combined.  Add remaining marinade ingredients and whisk until combined.
Place six bone-in pork chops in a shallow pan/dish and allow to marinate at least for three hours.  Make sure you check on them every hour or so and rotate them around to make sure they’re soaking up the delicious juices.

Don’t throw out the marinade.  Place it in a saucepan and allow it to reduce until it can nicely coat a spoon.
Be careful with the heat because there is a lot of sugar and alcohol and it will burn easily.

The way I cook pork chops is simple.  Preheat the oven to 350.
On the highest heat possible in a cast iron skillet I sear each side until nicely browned.

I place the delicious, delicious meat into the oven for 10 – 15 minutes until cooked throughout.

Parsley Parsnips:

I love parsnips.

– Two or three parsnips, peeled
– A handful of parsley
– Molasses
– Olive oil
– Salt and pepper

Preheat the oven to 300

Cut the parsnips into finger sized pieces.  If you don’t have hands, I apologize. Sorry.

Mix with a couple tablespoons of molasses (eyeball it), olive oil, parsley and salt and pepper.

Place on a baking sheet and cook for about an hour, until browned.  Easy.

Ontario Peach Compote

This recipe came right out of my wazoo.  It was pretty delicious, actually.

– Four ripe (hopefully from Ontario) peaches.
– 2 tbs butter
– A knob of ginger, grated. Half the size of your thumb
– A minuscule pinch of cinnamon
– Brown sugar to taste
– 2 tbs basil, chiffonade
– Salt to taste

Fill a bowl big enough to fit the peaches with ice and water.

Bring a pot of water to the boil and place the peaches inside for exactly three minutes.
Dump the water in the pot, rinse it.
Immediately plunge them into the cold water.

Peel off the skin and slice into small pieces.

Place the peaches with butter into the pot and cook until they begin to break down and you are able to mash with a fork.
Add the ginger, cinnamon, brown sugar.
Cook for around 15 minutes.  Allow to cool.

Chiffonade the basil and add just before eating.


3 Responses to Bourbon Soaked Pork Chops with Roasted Parsley Parsnips and Ontario Peach Compote

  1. Pingback: Apple Jacks / Bourbon « Put a Fork in it

  2. Paul says:

    and man, it was tasty.

  3. aerconditionat says:

    Nice article. Check my awesome website

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