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. It is definitely getting off to a great start with these Bourbon Glazed Pork Chops!
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, then 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 Bourbon Glazed Pork 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 of Bourbon Glazed Pork Chops 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
- 1/2 tablespoon Dijon mustard
- 2 bone-in pork chops (1/2-3/4 inch thick; about 2 pounds), trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoons extra-virgin olive oil
- 1/2 cup baby bell peppers, diced
- 1/4 cup sliced green onions
- 2 cloves garlic, minced
- 1 15-ounce can great northern beans
- 1/2 teaspoon smoked paprika
- 1/4 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 1/2 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 1/2 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
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- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement