Pork Chops with Bourbon Pecan Sauce
Servings
4Serving size
4 ounce pork chop with 3 tablespoons sauceThis recipe can be multiplied or divided by 2. This recipe does make good leftovers for sandwiches.
Serve with one of the following:
AND one of the following:
Serve with Baked Sweet Potato or Baked Yam with Sour Cream or Creamed Peas or Twice Baked Yams
AND
Serve with Creamed Spinach or Green Beans Almondine or Low Sodium Creamed Spinach
Ingredients
| 1 tsp. Olive oil |
| 1/2 cup, chopped Pecans |
| 3/4 cup No salt added vegetable stock |
| 1/4 cup Bourbon |
| 1 tsp. Dried or rubbed sage (or 1 Tbsp. fresh sage, chopped) |
| 1/2 tsp. Salt |
| 4 tsp. packed Light brown sugar |
| 1 spray Spray olive oil |
| 16 ounces Boneless pork chops (4 4-ounce center cut chops) |
Instructions
After the pecans have browned slightly, add the chicken stock, bourbon, sage, salt and brown sugar. Reduce the heat to medium-low and simmer the sauce, swirling frequently. Reduce by about 1/3.
While the sauce is reducing, preheat the oven to 375°F. Place a large skillet in the oven.
When the sauce is reduced, turn the heat to low.
Spray the pre-heated skillet lightly with oil and add place the pork chops in the pan. Return the pan to the oven and cook for about 7 -8 minutes on the first side. Turn and cook for another 7 - 10 minutes until done.
Serve topped with about 3 tablespoons of sauce.
Serve this recipe with one of these starch side dishes.
Baked Sweet Potato
Wash the yam well. Place the yam on a sheet of aluminum foil and place in the oven. Set the temperature to 325°F. Bake the potato for about 40 minutes until it is soft. You’ll know because it will give slightly when squeezed. Serve with the butter and goat cheese.…
Baked Yam with Sour Cream
Wash the yam well. Place the yam on a sheet of aluminum foil and place in the oven. Set the temperature to 325°F. Bake the potato for about 40 minutes until it is soft. You’ll know because it will give slightly when pinched. Serve with the butter and goat cheese.…
Creamed Peas
Place the peas in a small pan over medium high heat. Add the water, salt, tarragon and pepper. Cook for about 5 minutes stirring occasionally. As the water is almost evaporated, reduce the heat to medium. Add the mustard and cream cheese. Cook for about 3 minutes until the cheese…
Twice Baked Yams
Preheat the oven to 350°F. Place the potato in the oven and bake for 40 – 45 minutes. Remove and let cool slightly. Slice the yam in half lengthwise. Scoop out the flesh of the yam leaving about 1/4 inch of skin and flesh. Place the flesh in a bowl…
AND
Serve this recipe with one of these vegetable side dishes.
Creamed Spinach
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…
Green Beans Almondine
Place the water in a large skillet pot over high heat. When the water is at a shiver (almost boiling) add the green beans. Cook them for about 5 – 7 minutes and remove them from the pan to a strainer or a paper towel. Heat the olive oil and…
Low Sodium Creamed Spinach
Place the spinach in a strainer and press with a rubber spatula or spoon until all excess water is removed. Place the olive oil in a skillet over medium heat. Add the diced onion and cook about 5 minutes until softened. Add the spinach and cook for about 2 minutes.…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Good lean pork, pecans in a sweet and savory sauce. This is the perfect dish as fall comes on. Both the pecans and the pork are high in monounsaturated fat. Warm and rich, this goes so well with mashed potatoes or yams and the whole dish takes all of about 30 minutes.