Bourbon Glazed Pork Chops served over a bed of great northern beans flavored with garlic, onion, peppers, paprika and thyme. A good old fashioned comfort meal high in protein, fiber, and good for you carbohydrates! A one dish meal cooked in my Lodge Cast Iron Skillet!
Our first Sunday Supper post for 2016 and we are kicking it off to an amazing start! January has been designated as Sunday Supper month, and over 60 of us are here to help you start it off right with several delicious ideas for your Sunday Supper menu! I took the Sunday Supper Pledge earlier last month and will be posting here to share with you our experiences and family bonding it has brought to us.
Comfort food just makes you feel good, right? It is something that we love to eat around the table with our family. When Grumpy and I sit down at the table, I want it to be delicious, feel good food that has been presented in an appetizing way. These Bourbon Glazed Pork Chops were just that. We aren’t huge pork eaters, but the last month I made a few dishes with pork. I felt the need to shake things up a little!
This recipe starts out with some pretty basic veggies. I used baby bell peppers, green onion and fresh garlic.
Seasoned with some salt and pepper, than put a layer of glaze on each chop.
I started them on the stove top in my cast iron skillet. If you don’t have one, no worries, but once you get one, I promise you will never want to use anything but your cast iron skillet!
Finish the chops off in the oven and then remove them from the skillet to cook your veggies and beans. Place the chops on top of the bean mixture, brush with more glaze, then pop under your broiler.
Sprinkle finished dish off with a few chopped green onion tops and you have a very quick and easy comfort meal for your Sunday Supper table!
Join us with our Sunday Supper Pledge and tell me, what will be on your table next week?
Disclaimer: This post contains affiliate links to the cast iron skillet I use.
- 1 tablespoons molasses
- 1 tablespoon bourbon or apple juice
- ½ tablespoon Dijon mustard
- 2 bone-in pork chops (1/2-3/4 inch thick; about 2 pounds), trimmed
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 1 tablespoons extra-virgin olive oil
- ½ cup baby bell peppers, diced
- ¼ cup sliced green onions
- 2 cloves garlic, minced
- 1 15-ounce can great northern beans
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Combine molasses, bourbon and mustard in a small bowl. Season pork chops with salt and pepper, then brush with half the molasses glaze.
- Pre-heat broiler on high.
- In cast iron skillet, heat ½ tablespoon oil over medium-high heat. Add the pork chops and cook until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Add the remaining ½ tablespoon oil to the skillet. Add baby bell pepper, green onion and garlic. Cook until vegetables start to soften, about 3-4 minutes. Add great northern beans, paprika, thyme and the remaining and salt and pepper to taste. Saute for 2 minutes stirring occasionally.
- Place the pork chops on top of the bean mixture and pour in any accumulated juice over pork. Brush the chops with the remaining glaze. Place the pan under the broiler. Broil until an instant-read thermometer inserted into a chop registers 160°F, 2 to 5 minutes. Let pork rest 5 minutes before serving
- Per serving: 409 calories; 16 g fat (4 g sat, 9 g mono); 100 mg cholesterol; 25 g carbohydrates; 7 g added sugars; 10 g total sugars; 37 g protein; 4 g fiber; 714 mg sodium; 860 mg potassium.
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.