It’s been warm enough in Denver this past week to melt the snow off of our barbeque, so I decided to make these yummy Grilled Pork Chops with Mushrooms Sautéed in Bourbon. (If it’s still too cold or snowy at your house to grill, you can cook these chops on an indoor grill pan, or broil them.)
A few months ago, I was looking for something to make for dinner with what I had on hand, which included fresh shitake mushrooms and pork chops. I didn’t want a heavy mushroom cream sauce, and found an old recipe of mom’s for cooking mushrooms with Jack Daniels (her favorite winter drink!), which I modified to work with the pork. I seasoned the pork with one of my favorite rubs, which married well with the mushrooms. If it’s too cold or snowy outside to grill, you can cook the chops on an indoor grill pan, or broil them.
2 slices bacon
1 teaspoon chopped garlic
4 tablespoons butter
1/2 pound shitake mushrooms, sliced (can also use button or cremini)
1/2 cup bourbon (preferably Jack Daniels)
1/2 cup chicken broth
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons fresh thyme leaves
4 boneless pork loin chops
Wash Park All–Purpose Seasoning from Savory Spice (see note below)
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on medium-high.
In a large skillet, cook the bacon until crisp. Transfer to paper towel, drain and crumble. Pour off fat from skillet (don’t wipe out). Add butter and melt over medium heat. Add mushrooms and cook until the mushrooms are soft, around 5 to 7 minutes. Add bourbon, increase heat and bring to a boil. Cook until bourbon is nearly all evaporated (takes just a few minutes). Stir in chicken broth and Worcestershire sauce and boil until sauce is slightly thickened. Reduce heat, stir in bacon, parsley and thyme. Keep warm while you cook the pork chops.
Once the grill is heated, bank the coals to one side of the grill, or turn off one burner. Rub both sides of the pork chops generously with the seasoning mix, place on the hot part of the grill and cook, covered, until seared, around 3 minutes (4 to 5 if not boneless). Turn over and continue grilling until the other side is seared, another 2 to 3. Move chops to the cooler part of the grill, cover and cook until they reach 145 degrees on an instant-read thermometer, around 3 to 4 minutes longer. Let sit for around 5 minutes before serving. Transfer to dinner plates and spoon the mushrooms on top.
Note: Savory Spice is a Colorado-based company. If you don’t have their seasoning, then you can season the chops with salt, pepper, garlic powder, onion powder and dried parsley.