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2 pork chops (that have been thawed for at least 24 hours)
1/4 cup bourbon
1/4 cup worchestershire
1/4 cup chicken broth
1/4 cup dijon or brown mustard
1/4 cup brown sugar
1 tsp each salt & pepper

6 carrots
2 tbsp butter, melted
2 tbsp honey
1 tbsp maple syrup
1 tsp cumin
salt & pepper


1. In a small sauce pot, combine all ingredients for pork marinade.
2. Heat over low, stirring constantly, until sugar is disolved.
3. Coat chops in marinade, cover, and put in the fridge 12-24 hours, turning every 6 hours or so. The longer you marinate the more tender the meat will be.

4. Preheat oven to 400F
5. Peel carrots and slice on an angle into 2-3inch pieces.
6. Mix together butter, honey, syrup, and season with cumin, salt & pepper. Toss carrots in sauce.
7. Arrange carrots in a single layer in a greased baking dish.
8. Roast for 30 minutes, stirring every 10 minutes and adding a dash of olive oil if needed.
9. Over med-high heat, sear chops 2-4 minutes on each side, depending on the thickness of the chops.
10. Turn off heat and cover chops, let cook on the residual heat for 5-8 minutes.
11. Remove from heat and let rest still covered for 5 more minutes before serving.