Bourbon Glazed Pork Chops with Broccoli Cornbread Dressing
An easy weeknight dinner disguised as a fancy meal.
My husband recently put in a request for pork chops for dinner. He also happens to be a bourbon aficionado, so I knew just the recipe to make. These pork chops are first seared on the stovetop for a nice crust, then finished off in the oven to cook through. They are topped with a simple, yet incredibly flavorful glaze and then served with cornbread dressing. At first glance it looks like a labor intensive meal, but in reality it all comes together without too much heavy lifting.
Shortcuts and Variations
The dressing component to this meal is really just a way to jazz up a box of stuffing mix. Somehow we just think of stuffing/dressing for Thanksgiving, but it really is a super easy side dish for any time of year. Plus, the empty Stove Top box has quickly become Eliza’s favorite “toy” to play with while I am cooking. So, bonus!
If you want to make this meal with roasted fresh broccoli, go for it. The oven temperature is the same as for the pork, and the florets are done in about the time it takes to get the pork ready. However, you can also just as easily make this with frozen chopped broccoli. Simply prepare it according to the package directions.
Since my husband likes bourbon, we tend to have some on hand. If you want to make this without alcohol, the equivalent amount of apple juice works as well.
Feeling fancy? Lightly toast the sliced almonds before adding them to the dressing.
Bourbon Glazed Pork Chops
with Broccoli Cornbread Dressing
1 large broccoli crown (to yield about 10 ounces fresh broccoli florets) or 1 (10 ounce) package frozen chopped broccoli
2 tablespoons molasses
1 tablespoon bourbon
1 tablespoon Dijon mustard
4 center-cut pork loin chops (1 1/2 inches thick; about 3 ½ to 4 pounds)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
1 (6 ounce) package cornbread stuffing mix
1 1/2 cups water
1/4 cup butter
2 tablespoons sliced almonds
Preheat the oven to 400 F. If you are planning on using fresh broccoli for this recipe, separate into florets and place on a roasting pan. Drizzle with olive oil and season with salt and pepper, to taste. Roast for 20 minutes while preparing the pork chops for the oven. If you are using frozen chopped broccoli, prepare according to the package directions.
Meanwhile, in a small bowl combine the molasses, bourbon, and mustard. Season the pork chops with the 1/2 teaspoon salt and 1/2 teaspoon pepper.
Heat the olive oil in a large cast-iron or other oven-safe skillet over medium-high heat. Sear the pork chops until golden brown, about 2 to 3 minutes on each side. Brush both sides of the pork chops with the glaze. If you are roasting fresh broccoli, it should be just about done by now. Remove the roasting pan and place the pork in the oven. Cook until an instant-read thermometer inserted into a chop registers 145 degrees F, about 10 minutes.
While the pork chops are in the oven, prepare the cornbread dressing. Combine the water and the butter in a medium saucepan and bring to a boil, stir in the stuffing mix and cover. Remove from the heat and let stand for 5 minutes. Fluff with a fork and add the broccoli and almonds. Gently stir to combine.
Once the pork chops have cooked to temperature, remove from the oven and allow to rest 5 minutes before serving. Serve the pork chops with the broccoli cornbread dressing.