(From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper)
- 2 slices bacon
- 4 tablespoons butter
- 1 teaspoon chopped garlic
- 1/2 pound shiitake, button or cremini mushrooms, sliced
- 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 (1-inch thick) boneless pork loin chops
- Wash Park All-Purpose Seasoning from Savory Spice*
- Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high.
- In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble.
- Pour off fat from skillet (don’t wipe out). Add butter and melt over medium heat.
- Add garlic and mushrooms and cook 5 to 7 minutes or until the mushrooms are soft.
- Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (takes just a few minutes).
- Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until sauce is slightly thickened.
- Reduce heat, stir in crumbled bacon, parsley, and thyme. Keep warm.
- Bank the coals to one side of the grill, or turn off one burner on a gas grill.
- Rub both sides of the pork chops generously with the seasoning mix and place on the hottest part of the grill. Cook, covered, about 3 minutes or until seared. Turn over and cook 2 to 3 minutes or until both sides are seared.
- Move chops to the cooler part of the grill, cover and cook 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
- Let rest about 5 minutes before serving.
- Transfer to dinner plates and spoon the mushrooms on top.
Savory Spice is a Colorado-based company. You can purchase their spices at their local retail stores or order them on line; alternatively you can season the chops with salt, pepper, garlic powder, onion powder and dried parsley.