The Starving Musician Recipes
"Give Me Some Southern
Comfort" Mustard Glazed Pork Chops
Serves 2
You can do this recipe on the BBQ if you
like.
-
Non-stick cooking spray, such as Pam
-
2 pork loin chops, best quality you can
find, rinsed and patted dry
-
Sea salt or Kosher salt, or regular salt if
you must
-
Freshly-ground black pepper
-
1 Tablespoon dry mustard (I prefer
Coleman's)
-
1/4 cup Southern Comfort
-
1/4 teaspoon salt (the regular stuff, so it
dissolves)
-
1/8 teaspoon ground cloves
Equipment:
Spray grill pan with nonstick cooking spray. Preheat on stove on medium heat (if using a
gas stove, the flame should be about 1/2" high). Meanwhile, sprinkle both sides of
chops lightly with salt and freshly-ground pepper. Set aside while grill pan is heating.
In bowl, combine dry mustard and Southern Comfort. Mix well. Add brown sugar, salt, and
cloves and stir to mix well. Set aside.
When grill pan is ready (a few drops of water sizzle when dropped in the pan), place chops
in, not touching. (Once they're in the pan, do not move them; they'll stick.) Cook 3
minutes, turn (you'll know they're ready to turn when they release from the pan easily),
cook 3 more minutes. Pour glaze over chops, reduce heat to low, and turn and glaze chops
with glaze from pan until chops are cooked to 150F. Remove to platter. Increase heat to
medium high, and reduce glaze in pan to thicken a bit. Pour over chops. Serve.
*I prefer a cast iron grill pan instead of an electric countertop grill. A cast iron grill
pan allows for better browning, you control the heat, and you can even use it on a
campfire if you're so inclined. Lodge makes a great one, available at chefscatalog.com.
Creative Option: The glaze is great on ham, too.
Goes with: Orange-Carrot Salad with Currants (see recipe). If you eat
white carbs, rice pilaf is great, too.
Wine suggestion for date night or when you're feeling more flush: The
peachy-apricot notes in either Anapamu 2001 Dry Riesling
Central Coast, California or Beringer 2002
Johannisberg Riesling
California would go well. Or, you can try a
Chenin Blanc.
All can be found at wine.com.
Recipes ©2003 Randi Reed
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