Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, drunken pork chops with espresso glaze. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Drunken Pork Chops with Espresso Glaze is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Drunken Pork Chops with Espresso Glaze is something which I’ve loved my entire life. They’re nice and they look wonderful.
These juicy Glazed Pork Chops are sweet, salty, and a little spicy. They cook quickly for a fast, easy, and delicious weeknight dinner! Pork chops get a bad rap because most pork chop recipes result in dry, tough, hockey-puck-like pieces of meat that no one gets excited about.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook drunken pork chops with espresso glaze using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Drunken Pork Chops with Espresso Glaze:
- Make ready 2 thick cut pork chops; bone-in or boneless
- Make ready 1 tbsp ground allspice
- Take 1 t orange peel seasoning
- Make ready 1 t onion powder
- Prepare 1 t garlic powder
- Get 1 tground coriander seed
- Prepare 1/2 tsp ground celery seed
- Get 1/2 tsp white pepper
- Prepare 1/2 cup rum
- Prepare 1/4 cup brown sugar
- Take 2 t espresso powder
- Make ready 1 cup chicken stock
- Get 1 tbsp cornstarch
- Prepare 1/4 cup cold water
- Prepare As needed salt
- Take as needed vegetable oil
Perfect for a weeknight dinner, or a party! The flavor of this maple balsamic glaze is to die for! Slightly sweet, slightly tangy, and savory all combined in one glorious glaze that compliments. All Reviews for Pork Chops with Apple Cider Glaze.
Instructions to make Drunken Pork Chops with Espresso Glaze:
- Let pork marinate in 1/2 cup rum overnight, or for up to 48 hours.
- Pat pork dry and season with dried spices.
- Heat vegetable oil in a large saute pan. Sear pork on both sides and remove from the pan. Set pork on a baking tray and roast at 350° until pork reaches 145°-155°, until desired doneness.
- Add rum. CAUTION. Rum will burn away. Scrape the saute pan to release the fond.
- When rum is nearly evaporated, add chicken stock. Reduce by 1/2.
- Add espresso and brown sugar. Whisk.
- Whisk cornstarch and water together in a bowl. Add to saute pan while whisking.
- Bring to a boil for two minutes. Baste pork chops during last five minutes of cooking.
- Variations; Maple, shallots, cilantro, cane sugar, honey, cream, butter, cinnamon
The pork chops are brined in a flavorful marinade, fire grilled and glazed in a mixture of pineapple and spicy gochujang. These flavors are outstanding, and once you try these glazed pork chops, the recipe will surely find its way into your regular rotation. The combination of earthy spices and sweet & tangy glaze makes this meal irresistible! I'm a big fan of topping different types of protein with a fruit-based sauce for extra flavor and texture. Pork chops all come from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin.
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