porkchops in chile pepper/ bacon bourbon sauce
I didn't really get any pictures of this recipe this time, as I kind of made it up as I went along and was not sure what I was going to do. This came out so yummy and I just happened on the Chile Pepper/ Bacon Jam by accident, but wow what flavor in this sauce
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yield
2 serving(s)
prep time
10 Min
cook time
20 Min
method
Saute
Ingredients For porkchops in chile pepper/ bacon bourbon sauce
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4center cut pork chops bonless thin cut
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2 Tbspolive oil
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2 Tbspbutter unsalted
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1/2 tspancho chile powder
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1/2 tspgarlic, granulated
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1onion, red sliced
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4 tspchile pepper/ bacon jam
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4 ozbourbon
How To Make porkchops in chile pepper/ bacon bourbon sauce
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1coat chops in ancho chile powder, granulated garlic, and lightly salt
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2add olive oil and butter to skillet and melt butter
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3cook chops about 3 minutes per side for thin chops medium / high heat
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4remove chops and saute red onion until soft about 5-7 minute
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5put chops back in pan, add 1 teaspoon of the chile/pepper bacon jam to the top of each, cover lower heat to melt jam but not over cook the chops
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6when jam is melted raise heat back to medium high, pour bourbon over chop, cover 30 seconds to get bourbon heated
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7remove cover and flambe carefully
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8serve with any starch of your choosing, rice, wild rice, potatoes all work well
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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