Bourbon-Ginger Pork
Now that I'm back home, it's time to start feeding my own family. Luckily, my friends in Vermont are always sending us new dishes to try. If you like Chinese flavors, this one's for you too.
Previously, we have commended Good Housekeeping magazine for a couple of its excellent recipes. Now, we must take it to task for a disastrous one. We are on an electric-frying-pan kick at the moment and decided to try pork chops. It appealed to us because it melded Chinese flavors and techniques with good old-fashioned American ingredients such as bourbon.
But the recipe didn’t get the Chinese techniques right, resulting in a meal that was way too salty and gingery. Our version corrects those mistakes, with the bonus of being even easier to make than the original. Clark adds that, as someone who isn’t a big fan of broccoli, this way of cooking it actually tastes really good!
Bourbon-Ginger Pork and Broccoli
Ingredients:
2 boneless pork chops
Kosher salt
Freshly ground black pepper
2 cloves garlic, peeled and lightly crushed
1/4-inch slice fresh ginger, unpeeled
4 tablespoons bourbon/whiskey
1 tablespoon dark soy sauce
1 tablespoon sugar
1 tablespoon unsalted butter
Canola oil
1/4-inch slice fresh ginger, unpeeled
1/2 pound broccoli, cut into florets and stem pieces
1/4 pound mushrooms, washed, trimmed, and cut into slices
1/2 cup water
1 tablespoon light soy sauce
Directions:
1. Let pork chops warm to room temperature for 30-60 minutes. Preheat electric frying pan to 350 degrees F. Season pork chops with salt and pepper. Combine second group of ingredients in measuring cup and reserve.
2. Add 1 tablespoon oil to pan. Add pork chops and cook, covered, for 7-12 minutes, turning as needed, until internal temperature just reaches 140 degrees F. Remove to plate, cover loosely with foil, let rest for 10 minutes.
3. While chops are resting, add reserved sauce mixture to pan and cook briefly, scraping up any bits. Pour into small saucepan and reduce over medium heat until syrupy. Remove from heat, remove ginger and garlic. Whisk in butter. Keep warm.
4. Add another 1 tablespoon oil to frying pan. Add second piece of ginger and cook for 1 minute. Add broccoli and mushrooms, cook, stirring, for 1 minute. Add water and soy sauce, cover and cook for 1-2 minutes, until broccoli is done to taste. Remove ginger.
5. Serve with rice or mashed potatoes, garnishing with sauce.
--Tracy Schneider
How to get ripped on January 27, 2011 at 01:03 AM
It sounds really yummy, I just wanted to try this at my home, well I also hope that many people do like this recipe.
Women's lingerie on January 30, 2011 at 11:55 PM
A sweet bourbon glaze for cakes and desserts can be made by mixing bourbon, vanilla,water and powdered sugar together.This Polynesian-seasoned roast is complemented with maple-bourbon gravy.The marriage of flavors makes for a company-special pork roast.Serve with buttered broccoli spears,mashed sweet potatoes and a red cabbage coleslaw.
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