Bourbon And Brown Sugar Glazed Pork Chops

There is something special about a sweet and tangy sauce slathered on pork. Bourbon and  Brown Sugar Glazed Pork Chops served alongside turnips cooked three ways reminds me of growing up in the south. I’ve taken several of my favorite classic southern dishes and given them a modern twist.

I grew up in a rural area outside of Houston, Texas, where the only chain restaurant was the local Dairy Queen where you would go for a burger or soft serve ice cream dipped in chocolate that formed a crisp shell. The few other locally owned restaurants in town served homestyle cooking where you were often given a choice of a meat and sides. Sometimes referred to as the “blue plate special” or “meat and three”, it was tasty meal at an affordable price. When we went to The Swinging Door, the local barbecue restaurant, I chose pulled pork with potato salad and coleslaw. At the local diner, it was either country friend steak or fried pork chops with mashed potatoes, gravy and long simmered turnips and their greens cooked with ham.

For this meal, my meat of choice was brined pork chops that were pan seared, topped with a sweet and tangy sauce, and then finished in the oven. If it had not been a rainy day, I would have cooked the pork chops on the grill, brushing them with the sauce during the last few minutes of cooking. Either way you decide to cook the bourbon and brown sugar glazed pork chops, they will be tender, juicy and lip smacking good.

Bourbon And Brown Sugar Glazed Pork Chops With Turnips Served Three Ways
Bourbon And Brown Sugar Glazed Pork Chops With Turnips Cooked Three Ways

Bourbon and Brown Sugar Glazed Pork Chops 

This recipe serves two, adjust accordingly.

Preheat oven to 350 degrees.

For the brined pork chops: combine 1 Tbsp. kosher salt, 1 Tbsp. dark brown sugar, 1 Tbsp. bourbon,  and 1/4 tsp. each of garlic powder and onion powder with 2 cups of water. Stir until the salt and sugar are completely dissolved. Place two center cut loin pork chops in a container, cover the chops with the brining liquid, cover and refrigerate for at least 1 hour or up to 4 hours. Remove the chops from the brining liquid, pat dry and let come to room temperature before cooking.

Bourbon And Brown Sugar Sauce

  • 2 Tbsp. bourbon (I used Wild Turkey Kentucky bourbon)
  • 1 Tbsp. dark brown sugar
  • 1 T. butter
  • 1/4 c. ketchup
  • 1 tsp. Dijon mustard
  • 1/2 tsp. Tabasco (or pepper sauce of your choice)
  • 1/2 tsp. lemon juice
  • 1/4 tsp. each of black pepper, garlic powder and onion powder

Add all the ingredients to a small sauce pan and bring just to a boil, reduce heat and let simmer for 10 minutes. Taste and adjust seasonings, if necessary.

Add about 2 Tbsp. of vegetable oil to a ovenproof sauté pan and heat to shimmering. Add the pork chops and sear until they are brown, about two minutes on each side. Spoon about half the sauce on top of the chops and place in the oven for 5 minutes. Then place under the broiler for about two minutes until the sauce starts to caramelize. Remove and let rest for about 5 minutes before serving. Serve the remaining sauce on the side.


For sides to serve with this meal , I chose one vegetable…turnips and cooked them three ways. I sautéed the tender greens with sliced garlic in olive oil and a spoonful of bacon drippings, then added some chicken broth and braised them until they were just tender and the broth had evaporated. I boiled diced turnips and then mashed them with heavy cream and butter. I also took a couple of whole turnips, cut them in quarters, pared them into a pretty shape, then boiled them until they were tender crisp. I then sautéed them in a tablespoon of butter until they were brown and tender.

This meal was delicious. There was a depth of flavor in the glaze from the slightly sweet and smoky tasting bourbon…it paired well with the molasses flavored dark brown sugar.      The garlicky and slightly bitter turnip greens were a perfect contrast to the sweetness of the pork chops. One might not think it, but the turnips were almost the star of the show… they were so good. This meal reminded me of some the southern dishes I grew up eating  but with more modern flair.

Posted by

I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

217 thoughts on “Bourbon And Brown Sugar Glazed Pork Chops

    1. Thank you…I’m glad that you like the recipe. This is the second time that I have served this same combination of turnips…delicious.

  1. I like the sound of “Tender greens with sliced garlic in olive oil and a spoonful of bacon drippings” – it all looks quite delicious 😉

    1. Thank you Mad Dog, for your nice compliment. This is a flavorful way to prepare greens of any kind. I’m glad you like the meal.

  2. This is a southern style meal for sure. All that’s missing is the cornbread! I like turnips and yours sound delish, but no matter how I fix them Phil won’t eat them. That’s about the only thing he’s ever refused. Looks like we’re having a bit of sun today after lots of rain that ruined the peonies!

    1. Hi Linda, I’m glad my southern friend approves of this meal and yes, cornbread is a perfect accompaniment. The sun is trying to peak out here at the lake but we are having more thunderstorms tonight through tomorrow morning. Hopefully it won’t rain for the parade and fireworks on the 4th. Sorry to hear about your peonies…they are such a beautiful flower.

    1. Hi Hester, I’m happy that you like this kind of meal…it’s all the flavors I grew up with. The touch of bourbon in this sauce sets it off nicely. Thank you for your nice compliment.

  3. How very delightful. Your brought back memories of my childhood with those blue plates and meat and three! I still grow turnips all year round and so enjoy them. They have become a forgotten vegetable and that is quite sad. I just love the flavor. Your meal sounds wonderful.

    1. Hi Tin Man, I’m glad you enjoyed the post and that it brought back memories of childhood meals. I think most people who grew up in the south can relate to those meals. I think that you are right about turnips…not that many people seem to cook them anyone. I’m happy to know that you grow them. Their greens are one of the healthiest you can eat. 🙂

  4. You can take the cook out of the south, but you can’t take the south out of the cooking! I grew up on turnips three ways. The pork chops sound delicious.


    1. Hi Bonnie, You gave me a smile with your comment…so true. Occasionally, I still say y’all as well. I’m glad you like the pork chop recipe. Thank you for your nice compliment.

    1. Hi Donna, I’m happy to know that you like this recipe…thank you. I hope you will enjoy the sauce, it is very yummy. 🙂

    1. Thank you Monique, for your nice wish. Yes, summer is a very busy time…especially this year. The smokey taste of the bourbon gives the sauce a nice depth of flavor, I’m glad you like it.

  5. Karen – When I saw your title, I immediately thought “Southern.” My second thought was that I would not be able to use the recipe because of the brown sugar. However, after reading the recipe, I realized you did not use an excessive amount of sugar. Thanks so much for a wonderful recipe and sharing your thoughts about one of my favorite vegetables, turnips!!!!!!!!!!!

    1. Hi Southern, I believe this is a meal that all southerners can relate to…especially if turnips are involved. I find most sauces too sweet, especially store bought ones. This sauce only has enough sugar to round out the flavors. I think you would really enjoy it. Thank you for your nice compliment. 🙂

  6. The chops look delicious Karen and I like turnip greens, but I’ve yet to meet cooked turnips that I really enjoyed – and I’ve tried many. My neighbor once told me her mom made the best on the planet and after trying, I told her I was sure they were very good as turnips go but still not my thing – likely due to not having them growing up.

    1. Thank you Larry, for your nice compliment. I’m glad to know that you like turnip greens but surprised you don’t like the turnips. I cook the turnips with well seasoned chicken stock. Then there is butter and heavy cream involved…delicious as far as I’m concerned. 🙂

  7. I remember as a child eating myself sick on my great grandmother’s turnips and greens. They were so delicious, I can still taste them. Only in Texas would a kid do that. My children would never had touched them. Now they would have loved these pork chops though.

    1. Hi Karen, I’ve always thought that we have a lot in common other than just our name and both being from Texas. Turnips and greens have been such a favorite of mine as well. 🙂 I think even one would like the pork chops, they are delicious.

    1. Hi Teresa, I’m glad that you like the recipe. This is a perfect dish for the 4th. The pork chops cooked on the grill would be finger-licking good. 🙂

    1. Thank you Darryl, for the compliment…I’m glad you liked the photo. You are right, most of us Texas girls do like our turnips and greens. 🙂

    1. Thank you John, for your compliment. The bourbon and brown sugar sauce was delicious. I’m sure your bourbon glazed ribs were terrific.

      1. Actually, I didn’t cook them myself. It was at a restaurant on PEI. I must try it though… just have to lay my hands on bourbon someday.

      2. I think you definitely have to try making them. With all the exotic ingredients that you get, bourbon should be no problem at all. 🙂

  8. Karen, I love the pork recipe, but the three turnip recipes sound amazing! I just bought fresh turnips at the farmers market too! Thank you and have a great week!

    1. Thank you Mary, for your nice compliment. I know what you mean about the turnips. The last time I made them, I said that they were wonderful. It sounds like my timing was perfect since you just bought fresh turnips. Have a wonderful holiday week too!

    1. Thank you Angie, for your nice compliment. This sauce would be terrific on chicken thighs…especially if they were cooked on a grill.

  9. Really great look chops there Karen. I’ve done the bourbon pork chops myself but I think this one is a little bit different & I’ll have to give it a try. Funny thing is once I did the bourbon chops then I started doing everything w/bourbon tossed in. Guy at the package store must have thought I was hitting the bottle a little too much.

    1. Thank you for your compliment, Diane. I hope you will enjoy the pork chops…the sauce recipe is not as sweet of most recipes that you find. You gave me a real laugh about the package store. I wonder what they think when I’m stocking my wine cellar. 🙂

    1. Thank you for your very nice compliment, David. Hopefully you will find some bourbon in your cupboard so that you can prepare this dish. 🙂

    1. Thank you Tanya, I’m glad that you like the dish of the pork chops and turnips. The bourbon and brown sugar in the recipe does make for one delicious sauce.

    1. Hi GG, I do think you will like the pork chops. The sauce can be used on so many meats being grilled over the summer. The turnips cooked three ways went perfectly with the flavors of the pork chops. I hope you will enjoy the meal. Thank you for your nice compliment.

    1. Hi Roger, I’m glad you like the sauce…it should be delicious on your pork ribs. I think turnips and duck are a marriage in heaven. I remember the first time I had baby turnips with duck…it was a memorable meal in a wonderful little french restaurant years ago. Unforgettable!

  10. This is my kind of meal Karen! I too grew up in the South – Arkansas. We had a Foster Freeze instead of a Dairy Queen. Lol! That was our Sunday night after church treat. Beautiful dish!

    1. Hi Karista, I’m happy to know that you enjoyed the post…it truly is a southern kind of meal. That is funny, our ice cream was a Sunday treat as well.

    1. Thank you Carol…the turnips three ways were delicious. All the rain we have been having sure is messing up our grilling season. Hopefully, it will be nice on the 4th.

      1. I agree as we are having guests at the cottage for four days. When you entertain in a tiny cottage, you hope for nice weather so that you can entertain in the great outdoors. Have a good time in Portsmouth…one of my favorite towns.

  11. You’ve reminded me that I don’t cook turnips enough. It’s a great food, and the whole plant is edible! The greens are great, but the turnips themselves have terrific flavor and are so versatile. Your turnips 3 ways are the star of this post, IMO. Don’t get me wrong — the pork chops look terrific too, and that bourbon glaze is wonderful (I, too, am partial to Wild Turkey). But the turnips have me drooling!

    1. Hi John, I think turnips are an underused vegetable. I have no problem with you thinking that the turnips can be the star of this meal. This is the second time I’ve done them like this and we keep saying how great they are. I’m happy you like the glazed pork chops as well. Thank you as always for your nice compliment.

  12. I don’t have pork chops enough, it’s one of those meats that we hardly ever buy but when we do we’re all “this was so good, why don’t we have pork chops more?” and then the cycle repeats. I really love the glaze that is happening here, can’t wait to try!

    1. Hi Pamela, It seems I am buying pork a lot more since the price of beef has gotten more expensive. I do think you will enjoy the pork chops with the glaze…it was a delicious meal. Thank you for your nice compliment.

  13. Now those turnip greens are a vegetable I can get behind. Not being a big lover of my greens, that’s a bit deal. 😉 It sounds like you cooked them just fabulously. I’m sure I would love them. And the sauce for the pork sounds divine. Bourbon and brown sugar do make such an incredible sauce! 🙂

    1. Hi Kristy, I have to take it as a real compliment that you like the greens, since you are not a big lover of greens. Not only are they delicious but they are considered one of the healthiest greens that you can eat. You are right about the sauce…it is delicious. Thank you for your nice comment.

    1. Thank you David, for your nice compliment. This was a terrific meal combination. I think brining is a great way to insure that pork is both tasty and tender.

    1. Hi Anna, I totally agree with you…I don’t know why more people don’t cook turnips. Each part, the bulb and greens, are so good and very versatile.

  14. Oh my goodness, Karen. The glaze is driving me crazy! You know the prelude to a drool is when you feel the contraction in your jaws. This is what your glazed chop is doing to me. Seriously! Have a great and safe 4th of July to you and your loved ones, Karen!

    1. Thank you Ray, for your wonderful compliment…it gave me a big smile. I do have to say that the pork chops were delicious. I hope you have a safe and festive 4th as well.

    1. Hi Lori, Thank you for stopping by. I’m glad you like the look of the pork chop…I think they were delicious. I hope you enjoy your meal. Thank you for your compliment.

    1. Hi Julie, I’m so glad to know that you want to make the pork chops, thank you. I hope you will enjoy them…we thought they were terrific.

    1. Hi Paul, I think you would enjoy the flavor that the bourbon adds to the sauce. Thank you for your nice compliment. It is delicious and I hope you will give it a try.

    1. Hi Madonna, Thank you for stopping by to visit. I think you will enjoy the recipe…thank you for the compliment and pin.

  15. We called it meat and three veg when growing up and it is still how many New Zealanders eat though my family expect a little more creativity. In other words, they are spoilt.

    1. Hi Suzanne, It is interesting that New Zealanders call it “meat and three” as well. I don’t think it is a bad thing that you spoil your family and I’m sure that they appreciate it.

    1. Hi Malli, The pork chops were as good as they look. I’m glad to know that you enjoy turnips as much as I do. Thank you for your visit and nice compliment.

  16. I often find it odd that the south serves such heavy foods when the weather is usually unbearably hot; but then maybe it’s just because I haven’t been used to it — I’m usually craving salads and seafood during the summer months. Having said that, your dish looks lip smackingly good. And I really like the turnips cooked three ways, I’m usually not much of a turnip eater but I’d like to try this out. We’ve been ridiculously busy at work and I was just away for the weekend so I’m really sorry I haven’t been around for a while. Hope to be back with my normal hours soon, happy Independence Day!

    1. Thank you Eva, for your interesting observation about southern food. Where I grew up, vegetables were very much a part of a meal…during the summer much coming from the garden. Of course BBQ played a big part as well since I lived in Texas. This meal is a modern take on a favorite of mine. I wouldn’t consider it heavy but I know we all have different tastes.

  17. Now I suspect where I went wrong with my brine for pork loin steaks recently – too much water! As you’ve only used two cups for two chops that makes more sense. Will have to try that the next time! Determined to be able to cook pork chops/loin steaks so they don’t taste like cardboard 🙂

    1. Hi Johnny, I was thinking about you when I was preparing this recipe. I remember your post about how disappointed you were with the last loin pork chops that you prepared. I think brining really helps as well as not over cooking them…mine are a tiny bit pink inside when they are done. There was no similarity to cardboard with these chops. 🙂

    1. Hi Maureen, I’m happy that you enjoyed the post. I believe are cooking is influenced by the food we had when we were young…both what we loved and what we wouldn’t even try. The pork chops were delicious and juicy. Thank you for your nice compliment.

  18. Karen I know my man is going to love this dish (sans the mustard)… in Australia we’re in the depths of winter right now, so the timing for pork chops with veg is perfect! Love your recipe, thank you for sharing!

    1. Thank you Lizzy, for your nice compliment. I’m happy to know that your husband will enjoy the pork chops. You can definitely leave the mustard out if he doesn’t care for it…perhaps a little squeeze of lemon juice if you think it tastes too sweet without the mustard.

  19. This dish really represents that rustic rural and beautiful are you grew up in – it seems familiar and flavourful 😀
    Great dish!

    Choc Chip Uru

    1. Thank you Uru, for your kind compliment. This meal does represent some of the dishes I grew up enjoying…I just made them more to todays tastes.

  20. I didn’t realize you grew up outside of Houston. I love Houston and we lived there in the late sixties through most of the seventies. It’s also where I met my husband. I wish I could remember the little town just west of Houston, way out at the very end of Westheimer that we used to visit for their very authentic old time style butcher meat market with great smoked meats and bacon.

    Your pork sounds fantastic and as a Southerner, of course we think bourbon makes anything better.

    1. Hi Sam, Thank you for your nice compliment. I’m glad you liked the pork with the bourbon and brown sugar glaze. I used to live on a ranch in Richmond, Texas which was southwest of Houston. I’m trying to remember the towns west on Westheimer, could it have been Katy or Fulshear?

    1. Thank you Chunklet, for your nice compliment. You are right…this sauce was terrific on the pork chops. I think it will be fantastic on ribs and chicken as well.

  21. I think towns were better when they didn’t have an abundance of fast-food outlets. This is a great use for bourbon. I think sticky pork chops are always a winner of a meal xx

    1. Thank you Charlie, for your very nice compliment. The pork chops were delicious glazed with the sauce. I have to agree with you about the fast food outlets…I’ll take a good local restaurant any day. 🙂

      1. Don’t worry Kathryn…it is so easy to hit the wrong button. A tad of bourbon is all you need from your friend. If your friend tastes the sauce, they may want to give you enough to make a big batch. 🙂

    1. Hi Kathryn, Thank you for stopping by to visit. I’m glad that you liked my three ways of using the turnips. I appreciate your nice comppliment.

    1. Thank you Rachel…your compliment gave me a chuckle. I’m glad to know that the meal looks good. It was truly as good as it looks.

  22. Love the idea of adding bourbon to the brining liquid. Definitely copying your idea, thanks. The sauce seems very versatile. I have cooked turnips greens and braised turnips but never did a mash, should try that when turnips are ready for harvesting.

    1. Hi Norma, Seasoning the brine with bourbon adds to the overall flavor. I agree about the sauce being versatile, I’ll be using it a lot during the grilling season. I think you will enjoy the mashed turnips with cream and butter…they are outstanding. 🙂

  23. Am laughing: one can see it is cold Down Under: all the familiar names from here commenting about this warming soulfood 🙂 ! Love the idea of the turnips tho’ the tasty greens oft have been cut off ere sale here!! Well, don’t keep bourbon, but sure can find a single malt in the drinks cupboard – will have to do: the pork sounds moreish!!!!!!

    1. Hi Eha, Yes, all my Oz friends really seem to enjoy this meal. It is comforting no matter the season, it appears. The funny thing is that the turnips tops are cut off here as well. The turnips are sold separately from the greens in the same section of the market. A smidgen of your single malt will give the sauce a nice taste as well. I appreciate your nice compliment…I hope you enjoy the recipe.

    1. Hi Daisy, I have to agree with you, it was a delicious combination. I’m happy to know that so many people like my idea of the turnips three ways. Thank you for your nice compliment.

  24. Obviously this is a knock out dinner! I had to scroll for hours just to get down to the “leave a reply” 🙂 I’m completely inspired by the turnips! Going to look for the greens! Sounds great!

    1. Thank you Tiny, for your nice compliment. This dish does seem to be very popular with my readers. It was delicious and the turnips three ways went so well the the pork chops.

    1. Thank you Phil, for your nice compliment. I believe the brine not only adds flavor but helps the pork to stay nice and moist. Enjoy!

    1. Hi Marie, It was called “chicken fried” in Texas as well. I did a post for my recipe when I first started blogging and the name was confusing to many people from other parts of the world so I used the other name that many people call it…country fried steak. Whatever you want to call it, it is still one of my favorites when served with cream gravy and mashed potatoes. 🙂

      1. When my nephew was about 10, he looked around at all of us one night and said, “Wait – this ISN’T made from chicken?” Proof that you could be from the South, and still be confused 😀

  25. I didn’t realize you grew up near Houston. I spent a lot of time there (working for oil industry). Nothing like southern BBQ – and the Houston area is really good. I think my favorite is the brisket from that area. It is also where I first had chicken fried steak — not a dish made for dieters 🙂

    Your version looks really good, and unlike many types of BBQ, doesn’t require long term cooking. Adding to my list!

    1. Hi Jeannee, I’m glad that you like the glazed pork chops…thank you. I grew up just outside of Houston on a ranch in Richmond, Texas. Brisket is delicious…it and smoked sausages are commonly part of a BBQ plate in Texas. You are right that chicken fried steak is not for dieters but it is oh so good. 🙂

    1. Thank you Brydie, for your compliment. I’m happy to know that my recipe reminded you of your nana’s dish…that is so nice. 🙂

    1. Hi Lisa, I think turnips are a vegetable that a lot of people aren’t that familiar with. To start, I think you would really love them cooked in a little seasoned chicken broth and then mashed with cream and butter…they are really yummy prepared that way. I’m glad that you enjoyed the post and thank you for your comment.

    1. Hi Georgia, I have to agree with you about this being comfort food and the glazed pork chops are as good as they look. Thank you for your complimenet.

    1. Thank you, Laura. I’m happy that you like the sauce…it is perfect for BBQ’s. You can make a bigger batch and keep it in the fridge for when you are grilling.

    1. Hi B, I’m glad that you like the turnips…the ones mashed with cream and butter are irresistible. Thank you for your nice compliment.

    1. I appreciate your visits Conor and your nice compliment. Yes, slathering food with a delicious sauce is very appealing. 🙂

  26. Amazing homestyle Southern cooking that makes your mouth water. Your bourbon and brown sugar glaze looks amazing and it is actually very difficult for me to scroll down on the page. The pork chop has me mesmerised. Take care, BAM

    1. Hi Liz, I’m glad that you enjoyed the post and want to make this meal. Thank you for your compliment and pin…it is much appreciated.

    1. Thank you Donna, for your compliment. I thought the pork chops were delicious. I believe that a lot of people don’t care for turnips because of the way they have been prepared. If cooked in well seasoned chicken broth, then mashed with cream and butter…they are really good. 🙂

    1. Hi Lorraine, I have to agree with you about sweet flavors going very well with pork. I think that Texas might remind you a little of Australia…it is a very diverse state.

  27. Karen, a perfect glaze for pork chops – who can resist the fabulous and rich taste of bourbon and dark brown sugar on a porc chop! And I adore your sides – turnip greens are so good and healthy.
    Have a wonderful Wednesday and a nice holiday tomorrow!

    1. Thank you Andrea, for your nice compliment. This was a delicious meal that we thoroughly enjoyed. We are going to our little local parade today and will sit on our dock this evening to watch the fireworks with friends.

  28. Karen, I have never glazed anything with bourbon (actually I have never even tasted it; we only have Scotch whisky at home) but I can imagine how luscious your pork chops must be. I must try it with whisky one day.

    1. Hi Sissi, Bourbon is a type of American whiskey that has a little smoother and sweeter taste than Scotch whisky. I can see why you haven’t tasted bourbon in Switzerland as I don’t think it is commonly found there. In the recipe, it adds a smokey depth of flavor and your Scotch will work just fine.

    1. Hi Katerina, I agree with you about with the flavor that bourbon contributes to this and many other dishes. I’m glad that you enjoyed the post…thank you for your nice compliment.

  29. That sauce sounds delicious! Do you think I could do it with pork ribs? I have just enough for me and the boy and would love to try this glaze…and would I brine the same way? (full of questions this morning, I am!)

    1. Hi Natalia, I think the sauce would be terrific on ribs. I don’t think that you need to brine the spareribs because the fat in them will keep them moist but of course you can if you wish. Instead, I think I would season them generously with salt, pepper, garlic powder and onion powder or a dry rub of your choice then cook them. I would add the sauce towards the end of the cooking time. I hope you enjoy the sauce!

    1. Thank you Laila, for your nice compliment. I’m glad that you enjoyed the post and my reminiscing about the foods that I grew up with.

  30. Karen, this meal looks so good! I can see it’s time for me to brine some pork chops and I definitely need to try that Bourbon glaze. I can just imagine my son’s reaction when he hears what’s on the menu!

    1. Thank you Marlene…I’m glad that you enjoyed the post. This was a delicious meal and the glaze worked very well on the pork chops. I hope you and your son with enjoy the pork chops.

    1. Hi Betsy, I have to agree with you about bourbon going so well in this dish…they were delicious. Thank you for your compliment.

  31. The ingredients in the glaze for the pork chops must be outstanding together! Pork is our favorite over beef any day!!! The photo at the top of your blog is gorgeous and I was wondering where it was taken (in the U.S?). Happy 4th of July weekend!


    1. Thank you Roz, for your compliment. Pork is a favorite in our home as well. My header photo was taken on our trip to the Alsace section of France. If you would like to see the whole photo and more of that area, you can go to my post from last February, Alsace Wine Road. I hope you have a great 4th as well.

  32. I’m getting déja vu writing this (perhaps I told you about my pork chop “problems” before?) but I almost never eat pork chops… too many memories of bouncy, rubbery chops from my childhood perhaps, lol! Had one a while back rubbed with coffee and cocoa which was great, and also tried one according to a Gordon Ramsey recipe which was fantastic, but generally – not something that makes it onto my plate much.
    Perhaps I should correct this, hmm, Karen? 😀

    1. Hi Charles, You and Johnny seems to being having the same experience with the chops. I believe that pork chops are so lean now that they need to brined to add moisture and cooked until just pink. Cooked any longer and they can become tough. I hope you have better luck with pork. 🙂

      1. Aaah, my friend went to Bali and brought me back some very exciting spices… I’m actually going to make a spice rub and have another go with pork… or maybe cook tenderloin since that stuff can never fail to be delicious! 🙂

    1. Thank you Anne, for your nice compliment. The bourbon and brown sugar glazed pork chops were delicious…I’m glad you like the recipe.

  33. OH YUM! That looks so good. I love Dairy Queen! We don’t have many around here anymore but just today in order to celebrate the 4th, we went for a drive and when passing the DQ, we stopped and he got a Blizzard and I got a Brown Derby! I just love that chocolaty hard shell and soft ice cream! Happy Independence Day!

  34. I have to agree with a number of previous commenters. Those turnip greens sound wonderful, Karen, and I’d be more than happy to serve any one of the 3 ways for dinner. Although I brine a number of meats, I’ve yet to brine chops, oddly enough. Whether or not I do, I will definitely try your bourbon sauce. I’ve a half-bottle left from my Easter ham and, since I do not drink it, I wouldn’t want it to go bad. 😉

    1. Hi John, With a half bottle of bourbon on your hands, it sounds like I have given you a great option on how to use it. I think you will be pleasantly surprised at the difference brining does to lean loin pork chops. Thank you for your nice compliment.

    1. Hi Kiran, The Bourbon in this recipe adds a nice depth of flavor to the glazed pork chops. Thank you for your compliment.

  35. This talks to me in BIG letters. Love pork .. great meat. Bourbon, I have to rethink what I can do there, because it one of the few basic the spirits I don’t have – and I’m not willing to buy neither, because nobody I know drinks it. And I like the thought of the pork has been in brine – nothing I done before. This will I try .. next time I’m back home. Only have to rethink about my lack of alcohol. *smile

    1. Hi Viveka, I’m happy to know that this recipe is talking to you. As for what you might substitute for the bourbon…I have made similar sauces using rum or tequila. If I only need a little bit of liquor for a recipe, I sometimes just buy the little bottles like the ones served on planes. Of course you could use a fruit juice but it will not have the same depth of flavor. I find that brining really helps lean cuts of pork to be moist and tender.

  36. What a delicious combination…bourbon and brown sugar…looks fabulous Karen.
    Hope you are having a lovely weekend 😀

    1. Hi Juliana, I’m glad that you like the combination of ingredients in the sauce. It certainly made for some tasty pork chops. We have had house guests for the last few days and we all had a terrific time. I hope your weekend was lovely as well.

  37. Oh dear, there I was staring at the picture thinking, I only see turnips two ways…then I continued on reading and had a lovely smack myself on the forehead moment (Duh! Greens! lol). Keeping me on my toes there, Miss Karen! So glad you went with the tangy, saucy barbecue, not much of the vinegary ones myself. 🙂

    1. Hi Ruth, It is funny that most times the turnips and greens are sold separately but are so good served together. I’m happy that you like my sauce, I do think it is quite tasty. 🙂

    1. Hi Nancy, I’m happy to know that you like my modernized version of some of my favorite southern dishes. Thank you for your nice compliment.

  38. Oh how I love that glaze! Bourbon makes such a great ingredient for so many things. Especially love it in this glaze.

    1. Hi MJ, I’m glad that you like the glaze. I agree with you about bourbon adding a lot of flavor in many recipes. Thank you for your nice compliment.

  39. Oh, but this sounds wonderful. Pork chops are my husband’s “desert island” food, so I’ll be trying this recipe soon. Thanks! I hope your summer is wonderful.

    1. Thank you Adri, for your nice compliment. I hope your husband enjoys the pork chops…we thought they were delicious. Summer is off to a busy start. Hopefully, you will have a nice one as well. 🙂

    1. Thank you for your compliment, Jerry. I like the idea of adding fresh grilled peaches when they coming in season, it sounds delicious. 🙂

    1. I hope you will try the sauce, Ambrosiana…we thought it was delicious on the pork chops. Thank you for your nice compliment.

    1. Hi Alli, Bourbon and brown sugar make a great combination, especially when making a sauce. Thank you for your nice compliment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s