Recipe: Tasty Drunken Pork Chops with Espresso Glaze

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Drunken Pork Chops with Espresso Glaze. Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. —Louise Gilbert, Quesnel, British Columbia. These juicy Glazed Pork Chops are sweet, salty, and a little spicy. They cook quickly for a fast, easy, and delicious weeknight dinner!

Drunken Pork Chops with Espresso Glaze You don't taste beer, and they are super tender. I used the thick boneless chops and used Flying Dog Drunken Stove Top Pork Chops is one of the easiest dinner recipes for busy families. Pork is the other white meat when you get bored with repetitive chicken dinners and want to change things up. You can have Drunken Pork Chops with Espresso Glaze using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Drunken Pork Chops with Espresso Glaze

  1. It's 2 of thick cut pork chops; bone-in or boneless.
  2. It's 1 tbsp of ground allspice.
  3. It's 1 t of orange peel seasoning.
  4. You need 1 t of onion powder.
  5. It's 1 t of garlic powder.
  6. You need 1 of tground coriander seed.
  7. It's 1/2 tsp of ground celery seed.
  8. Prepare 1/2 tsp of white pepper.
  9. It's 1/2 cup of rum.
  10. It's 1/4 cup of brown sugar.
  11. You need 2 t of espresso powder.
  12. You need 1 cup of chicken stock.
  13. It's 1 tbsp of cornstarch.
  14. You need 1/4 cup of cold water.
  15. You need As needed of salt.
  16. Prepare as needed of vegetable oil.

That's why I like to switch it up and grill pork chops, a tender yet hearty cut that infuses flavors quite effortlessly and cooks within minutes! A savory dry rub is used to season the meat just. Remove pork chops and thicken the sauce a bit. Stir to combine and add to the boiling sauce, whisking so that no lumps form.

Drunken Pork Chops with Espresso Glaze instructions

  1. Let pork marinate in 1/2 cup rum overnight, or for up to 48 hours..
  2. Pat pork dry and season with dried spices..
  3. Heat vegetable oil in a large saute pan. Sear pork on both sides and remove from the pan. Set pork on a baking tray and roast at 350° until pork reaches 145°-155°, until desired doneness..
  4. Add rum. CAUTION. Rum will burn away. Scrape the saute pan to release the fond..
  5. When rum is nearly evaporated, add chicken stock. Reduce by 1/2..
  6. Add espresso and brown sugar. Whisk..
  7. Whisk cornstarch and water together in a bowl. Add to saute pan while whisking..
  8. Bring to a boil for two minutes. Baste pork chops during last five minutes of cooking..
  9. Variations; Maple, shallots, cilantro, cane sugar, honey, cream, butter, cinnamon.

Put pork chops back into the thickened sauce, flip to coat. Serve over mashed potatoes or rice. I'm calling these Drunken Pork Chops because much like me, they love a good red wine. Now, I know some people aren't into cooking with alcohol. Although I used boneless thin cut chops, you could totally make this with bone in pork chops as long as they're thin cut for the same delicious results. "Drunken" Pork Chops recipe: Try this "Drunken" Pork Chops recipe, or contribute your own.