Bourbon-Glazed Pork Chops W/ Hoppin’ John

I got a new magazine, Eating Well, as a Christmas gift from the hubs and I am really enjoying trying out these new recipes. This is the first one I tried and it was TASTY! Simple ingredients and easy cooking instructions which is what makes me love it even more. It’s even good the next day as leftovers and I am not a big leftover gal! Oh and now I am just obsessed with this cast iron skillet and what else I can make in it. The flavor from it was fantastic and one pot clean up is a plus too. So adapted from Eating Well here we go:



Bourbon Glazed Pork Chops W/Hoppin’ John

2 T. molasses

1T. Bourbon or apple juice  (I used apple juice bc I had it on hand)

1T. Dijon mustard

4 bone-in pork chops (I was in a rush and only found ones w out bones and they work fine)

3/4 t. salt

3/4 t. ground pepper

2T. Olive oil or any oil you use really

1 Large Bell Pepper, diced

1 Large Onion, diced

3 Cloves Garlic, minced

1 15 oz. can black-eyed peas, rinsed

3/4t. smoked paprika (I had plain paprika so thats what I used)

1/2t. dried thyme

1. Combine molasses, apple juice (or bourbon) and mustard in a bowl. Season pork chops with salt and pepper and brush half the molasses mix on the pork chops.

2. Set oven to broiler on high.

3. Heat 1T. oil in a large cast-iron skillet (or broiler safe skillet) over medium heat. Add pork chops and cook until golden brown (2-3 min each side). Transfer to plate.

4. Add remaining oil to the pan and add bell pepper, onion, garlic, and cook until veggies start to soften (about 4 minutes). Add black-eyed peas, paprika, thyme and remaining salt and pepper. Cook 2 minutes. Place pork chops on top and pour any remaining glaze over chops.

5. Put in oven and broil about 2-5 minutes or until meat is 145 degrees.


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