I don't know if you've noticed but JBug's Kitchen Antics seems to be undergoing a metamorphosis of sorts and it's all Big Guy's fault. Now that he's retired I seem to spend a lot less time in the kitchen and working on this blog too for that matter. Gone are the days he'd have shaved, showered, shampooed, eaten a hot breakfast and be off to work by 6:30. I'd have my kitchen cleaned, dogs walked and blog written by 8:00 AM; house relatively immaculate by noon, dinner on the go by 4:00 and martini chilling for his homecoming at 6:00.
Heck, now we're still having coffee in bed at 8:00 and by 4:00 we're sitting down with a libation and watching for the sun to set over the ocean. Nine times out of ten dinner's the last thing on my mind. That's why you're seeing so many quick, simple and kinda' ordinary meals on the blog; however, last night's dinner while quick and simple was more extraordinary than ordinary. Just sayin'.
Imagine plump pork loin chops, seasoned, dusted with flour and sauteed to a rich brown before they're quickly finished in beef stock, maple syrup and bourbon. The thick and juicy chops are removed from the pan after 9 minutes and kept warm while the sauce is reduced and hit with a glug or two of heavy cream. Served on a bed of mixed mash - Idaho potatoes and ruby yams in our case, it truly is bliss on a plate.
A note from the wise. Please use real maple syrup, not the phony stuff and DO NOT attempt to make this creamy whiskey sauce with your significant other's prized "Knob Creek" or heaven forbid "Blanton's" bourbon. I mean really. Talk about how to make a grown man cry. Use Buffalo Trace or Maker's Mark instead because they're good but won't break the bank and save the really really good, really expensive stuff for sipping. OK?
I'm telling you this only because we watched The Pioneer Woman over the weekend as she used a cup and a half of Blanton's in a peachy chicken dish that I thought looked utterly superb. Unfortunately I darn near had to call in the medics with emergency life support for you know who because he was "incensed" (not insensed...but incensed). Hey, at least he was paying attention.
Pork Chops with Peppery Maple Bourbon Sauce from JBug’s Kitchen Antics adapted from Idaho a la cARTe
2 – 1-1/2 inch thick pork loin chops
Salt and pepper
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1/2 cup beef or chicken stock
3 tablespoons bourbon (I used Buffalo Trace)
2 tablespoons good quality real maple syrup (I used Trader Joe’s Amber B Grade)
1/2 cup heavy cream
Heat a heavy skillet over medium high heat. Sprinkle both sides of the chops with salt and coarse ground black pepper and dust with flour. Add oil to pan and when shimmering, add chops. Cook for 2 minutes on each side or until richly browned. In a small bowl whisk together stock, bourbon and maple syrup. Move chops to the side and add liquid to the pan. Turn chops into liquid to coat both sides, reduce heat to medium low, cover pan and simmer for 6 to 9 minutes or until chops are cooked. Remove chops from the pan and keep warm. Increase heat to medium high and reduce sauce slightly until it begins to thicken. Add cream and cook, stirring constantly until thickened. Season with salt and pepper. Serve over chops. Makes 2 servings.
Two years ago - Braised Red Cabbage with Apple and Caraway