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10 Irresistible Pork Recipes for National Pig Day

10 Irresistible Pork Recipes for National Pig Day

Honor the pig on March 1 by thanking it for its edible bounty: pork

Thank goodness for pork.

March’s best-known holidays may be St. Patrick’s Day, the first day of spring, and in some years Easter, and/or Passover, but the third month of the year actually kicks off with our favorite holiday of them all: National Pig Day. Every Mar. 1, zoos, schools, and entire towns across the country gather to celebrate our porcine friend.

For the 10 Irresistable Pork Recipes for National Pig Day Slideshow, click here.

While many will refrain from eating pork on National Pig Day out of respect for the pig, we believe there’s no better way to honor this beautiful animal than to thank it for its edible bounty: pork.

Pork, sometimes called “the other white meat,” is one of the most versatile proteins out there. From candied bacon pork and chive dumplings to pork spare ribs with homemade barbecue sauce, we’ve rounded up 10 of our favorite pork recipes to show off the pig’s incredible versatility and potential diversity of flavor and texture.

These are pork dishes for any meal (even one for dessert!), so fire up your oven or grill and celebrate National Pig Day with these 10 recipes.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Celebrate National Pig Day! with EASY Sautéed Pork Chop with Jack Daniel’s Glaze

Today’s pork is leaner (about 1/3 fewer calories) and higher in protein than that consumed just 10 years ago.

Pork is a great source of protein: 100 grams of roasted pork top loin contains 26.45 grams of protein.

Roasted pork top loin is considerably lower in fat compared to most types of poultry, at 8.82 grams in 100 grams of pork, according to the USDA chicken with meat and skin has 13.39 grams.

Most pork in the marketplace is CURED – like bacon and ham.

Normal precautions should be taken, as with all raw meat. Never taste uncooked pork and thorough wash all kitchen items in contact with raw pork (hands, knives, cutting boards and dishes). Pork should be cooked to a minimal 137º to kill any bacteria, however, most experts recommend an internal temperature from 150º-165º http://www.americastestkitchen.com/science/6767-cooking-pork-safely?incode=MASAZ00L0&ref=search_results_1.

When shopping for pork, look for meat that is pale pink with a small amount of marbling and white (not yellow) fat. The darker the pink flesh is – the older the animal.

Pork can be stored in the refrigerator for two days after purchase, before cooking. If wrapped in airtight packaging or vacuum sealed bags, pork can be kept in the freezer for 3-6 months.

Sautéed Pork Chops With Bourbon Glaze –

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES SERVES: 2

COMBINE: 1 T. light brown sugar 1 t. smoked paprika 1/2 t. garlic powder 1/2 t. black pepper 1/4 t. salt. Mix well then apply as a rub on 2 breakfast center-cut pork loin chops.

ADD 1 tsp. safflower oil to a non-stick skillet. Heat oil on medium-high heat.

SAUTE pork chops in oil until brown, approximately 4 minutes turn over and sauté second side for additional 4 minutes, till brown. Transfer chops to a plate and tent with foil.

OFF HEAT, DEGLAZE skillet with 1/2 cup Jack Daniels Whiskey. Stir whiskey to pick up any brown bits left by the pork chops in the skillet.

RETURN SKILLET TO HEAT WITH CAUTION, be careful as to not spill the alcohol, which could ignite.

WHISK in 1 T. maple syrup 1 tsp. Dijon mustard 1/4 tsp. kosher salt. Bring to a BOIL.

WHISK 1 Tbsp. cold water with 1/2 tsp. cornstarch to make a slurry. WHISK slurry into whiskey glaze and BOIL until it thickens, stirring occasionally. Should take approximately 5 minutes. SERVE chops with sauce.


Watch the video: Gordon Ramsays Top 5 Pork Recipes (January 2022).