By ratherbeswimmin' on February 08, 2006
Photo by Delicious as it Looks
Photo by Delicious as it Looks
"From Southern Living."
Serving Size: 1 (236 g)
Servings Per Recipe: 6
"My wife and I served this to 50 people at a local Elks Lodge event and got rave reviews. Now they keep asking us to cook more meals. The difference was we seared them on the grill then baked them in the marinade. They were very moist and full of flavor!"
"These chops were excellent. I did add some Hoisin Sauce and marinated them all day. We cooked them on the grill and they were moist and tender. Served them with Vegetable Brown Rice # 102845 and a tossed salad. The pork chops were as good as some we had in a restaurant recently. Thanks for posting."
"These are excellent! I LOVE cooking with bourbon :) I marinated the chops all day and they were so tender and delicious. I used half the amount of Dijon but otherwise made as posted. My chops were about 1/2 inch thick and I grilled for about 20 minutes. This is very easy to make. Thanks for posting!"
"I made these last night and my husband said they were the best pork chops he ever had. Did not change a thing, other than adding a few chopped green onions to the sauce as it heated on the stove. I'm thinking of using this as a marinade for a pork tenderloin, I'm sure that would also be great. Thanks for sharing this NurseDi! --Marla"
"Great flavor! Thanks for posting."
"LOVED!! Tasted like something you'd order at tgi fridays or
applebees!! Used spicy brown mustard as we were out of
Dijon. Will need to at least double sauce next time! Thanks bunches!! :)"
"I let my pork chops marinade overnight and they turned out great. The mustard and bourbon really gave them a good flavor."
"Another great pork chop recipe from you! These were delicious. Made them exactly as directed. Love pork chops and this is another keeper for me."
"These are YUMMY! We go camping almost every weekend with friends. We take turns cooking for all families and we made these over the campfire (marinating them first for a few hours). We let them steam in a covered foil pan then finished them off for a few minutes on a grate over a low fire. Fantastic! Thanks for posting!"
"I used Kraft's Honey BBQ Sauce for the Dijon Mustard and cut the bourbon in half cause we are wimps. This was sooooooo good I am making this sauce for some chicken for my big BBQ this weekend to impress my guests. Thank you so much for sharing this!"
"wonderful and the brown sugar glaze ins delicious"
"Wow! This was super. I used thinly sliced pork tenderloin and marinated about an hour. Very easy, no fuss and quick clean up. I used Early Times Whiskey (what I had on hand after a party) and it worked nicely. Everything else is straight from the pantry. I made Apricot and Nectarine Salsa #116471 (without any apricots, actually) and served it with this meat - just spectacular on a hot summer evening. We have left overs for lunch tomorrow (if no one sneaks them later tonight). Even my 11 year old "picky guy" loved these. My 14 year old asked if he could have this recipe when he goes to college. Charming. Thanks, NurseDi, for another great one. I will add this to the summer regulars!"
"I guess my husband and I are the outlier but we thought the marinade had too much dijon and was missing something. Our chops were very tender though, I must admit."
"I made this recipe for my family and everyone loved them. I marinated them with alittle pineapple rings in a plastic bag over nite and put them on the grill and they where tender and juicey"
"These are awesome pork chops! I used assorted bone in chops and marinated them in a glass baking dish. Substituted 2 tablespoons of beef broth for the bourbon. These will be made again soon! Thank you NurseDi!"