Grilled Pork Chops with Mushrooms Sautéed in Bourbon
(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.