Finney
Master Chef
Coffee-Crusted Pork Chops with Bourbon Cream Sauce
from Weber's Recipe of the Week
Grill overDirect/Medium heat
Sauce
1 tablespoon butter
1/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1/4 cup bourbon whiskey
1 cup low-sodium beef stock
6 tablespoons heavy cream
1 teaspoon finely chopped fresh thyme
Kosher salt
Freshly ground black pepper
Rub
1 teaspoon finely ground dark-roasted coffee
1 teaspoon finely chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless pork loin chops, about 1 inch thick, trimmed of excess fat
To make the sauce: In a medium saucepan over medium-high heat, melt the butter. Add the onions and cook until tender, about 3 minutes, stirring occasionally to prevent browning. Add the garlic and cook for 1 minute more, stirring occasionally. Remove the saucepan from the heat, carefully add the bourbon, and return the saucepan to the heat (watch out; it might flame). Once the flame subsides, reduce the heat to medium and add the beef stock and cream. Simmer until about 1/3 cup liquid remains, 15 to 20 minutes, stirring occasionally (times will vary depending on the diameter of your pan). Add the thyme. Season with salt and pepper to taste.
To make the rub: In a small bowl, mix the rub ingredients with your fingertips.
Lightly brush or spray both sides of the pork chops with oil and season evenly with the rub, pressing the spices into the meat. Allow to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Let rest 3 to 5 minutes before serving. Bring the sauce to a simmer and serve warm with the chops.
Makes 4 servings
from Weber's Recipe of the Week
Grill overDirect/Medium heat
Sauce
1 tablespoon butter
1/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1/4 cup bourbon whiskey
1 cup low-sodium beef stock
6 tablespoons heavy cream
1 teaspoon finely chopped fresh thyme
Kosher salt
Freshly ground black pepper
Rub
1 teaspoon finely ground dark-roasted coffee
1 teaspoon finely chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 boneless pork loin chops, about 1 inch thick, trimmed of excess fat
To make the sauce: In a medium saucepan over medium-high heat, melt the butter. Add the onions and cook until tender, about 3 minutes, stirring occasionally to prevent browning. Add the garlic and cook for 1 minute more, stirring occasionally. Remove the saucepan from the heat, carefully add the bourbon, and return the saucepan to the heat (watch out; it might flame). Once the flame subsides, reduce the heat to medium and add the beef stock and cream. Simmer until about 1/3 cup liquid remains, 15 to 20 minutes, stirring occasionally (times will vary depending on the diameter of your pan). Add the thyme. Season with salt and pepper to taste.
To make the rub: In a small bowl, mix the rub ingredients with your fingertips.
Lightly brush or spray both sides of the pork chops with oil and season evenly with the rub, pressing the spices into the meat. Allow to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until barely pink in the center of the meat, 8 to 10 minutes, turning once. Let rest 3 to 5 minutes before serving. Bring the sauce to a simmer and serve warm with the chops.
Makes 4 servings
