and
BOURBON-BASTED
PORK CHOPS
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RECIPES Babyback Ribs 
My Lemon
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LINKS to SOME FAVORITES:
Cheesecake for a Special Occasion Toni's Holiday Dinner |
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This great dish can be made ahead and cooked just before your are having dinner.
Simply coat the pork chops with the glaze the night before, cover tightly and refrigerate. When it is time to cook the dinner, sprinkle them with the bread crumbs and place in the preheated oven.
When I cook these pork chops, husband says, "something smells mighty good in here".
KEY: If the chops are still quite cold, add about 10 more minutes to the cooking time.
INGREDIENTS:
3 tablespoons yellow or brown Mustard Seeds
1/3 cup fresh Lemon Juice
1 cup Peach Preserves or Jam
1/2 cup Mayonnaise
1/3 cup Dijon Mustard teaspoon Sugar
1/4 cup Bourbon
2 Shallots, finely chopped
1 tablespoon fresh Rosemary, chopped
Salt and freshly ground Black Pepper, to taste
1 cup Peach Preserves or Jam
6 Loin Pork Chops, about 6 oz. each and 3/4-inch thick
1/2 cup dried Bread Crumbs
Cooking The Pork Chops:
2. In a bowl, combine the mustard seeds and lemon juice. Let stand for about 30 minutes. Add the
peach preserves, mayonnaise, mustard, bourbon, shallots, rosemary and salt and pepper.
3. Spread about one-third of the glaze mixture on the bottom of the baking dish.
Arrange the pork chops on top of the glaze. Using a basting brush, spread the remaining glaze evenly over the top
of the chops. Sprinkle with the bread crumbs.
4. Bake until just a hint of pink remains in the pork chops, about 35 minutes.
1. Preheat the oven to 400 degrees. Lightly butter a large baking dish.
Reduce to a simmer and cook until soft when pierced the tip
of a knife.
Nutritional Information Per Serving: 6 Servings
Calories:
319 Carbohydrates: 24 gm Fat: 13 gm Cholesterol: 67 gm
Protein: 24 gm Sodium: 792 mg Fiber: 1 gm Calcium: 80 mg
Iron: 2 mg Vitamin A: 137 IU Vitamin C: 10 mg
Percentage of Calories from Fat: 38%
Percentage of Calories from Protein: 31%
Percentage of Calories from Carbohydrates: 31%
These pages are copyright © 1999 and UPDATED January, 2000 by Toni Dunlap, Toni's Treasures Forever, Inc.
