Rummaging around in mom’s files one afternoon, I found one of her fabulous mushroom recipes – mushrooms sautéed with garlic in butter and Jack Daniels (her favorite winter drink), then finished off with Worcestershire, parsley and thyme. I love the rustic flavor of mushrooms and pork together, and thought mom’s mushrooms would go well with grilled pork chops seasoned with a garlic-onion-parsley rub. I have since made this dish many times to rave reviews!

Grilled Pork Chops with Mushrooms Sautéed in Bourbon

(From “Fresh Tastes from A Well-Seasoned Kitchen” by Lee Clayton Roper)

  • Yield: 4 1x

Ingredients

Scale
  • 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*

Instructions

  1. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high.
  2. In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble.
  3. Pour off fat from skillet (don’t wipe out). Add butter and melt over medium heat.
  4. Add garlic and mushrooms and cook 5 to 7 minutes or until the mushrooms are soft.
  5. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (takes just a few minutes).
  6. Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until sauce is slightly thickened.
  7. Reduce heat, stir in crumbled bacon, parsley, and thyme. Keep warm.
  8. Bank the coals to one side of the grill, or turn off one burner on a gas grill.
  9. 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.
  10. 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.
  11. Let rest about 5 minutes before serving.
  12. Transfer to dinner plates and spoon the mushrooms on top.

Notes

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.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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