"This is a keeper." That's all the feedback I got from my dinner guest this evening (Ms. Supertaster is out of town this week), but he did clean his plate. Who wouldn't be a part of the Clean Plate Club with a bourbon soaked hunk of pork on it?
The most impressive part of this recipe is the short amount of time it takes to make the light, flavorful sauce. The fresh mint really complements the pork and the sweetness of the sauce. But, in all honesty, for me it was all about the bourbon. I am a big bourbon backer and was psyched to find a meal that incorporated my favorite booze. For those of you looking to get into bourbon, I recommend starting with the Eagle Rare Reserve. It is easy on both the the palate and the pocketbook. Corner Creek is outstanding, if you can find it. (I received a bottle as a wedding present from the same couple who brought the fryer into my life. You might want to make room on the guest list for those two.) If you have an extra C-note lying around, feel free to buy me a bottle of Pappy. I just sipped on the 12-year and can't imagine what the 20-year family reserve has in store.
The only major change was to the cut of the pork chop. I substituted a center cut butterflied chop for the bone-in rib chop because they didn't offer anything else at the farmers market. The cooking time was longer than advertised and I had to stick the chops in the oven to achieve the desired temperature. I also served a side of garlic mashed potatoes that were left over from the low-key-V-day meal.
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3 comments:
ABout time you updated the Blog. Sounds delicious.
Sounds fantastic, especially the part about Corner Creek Reserve Bourbon which is now available in Canada and @ the LCBO
You have been spammed.
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