Drunken Pork Chops with Espresso Glaze
Drunken Pork Chops with Espresso Glaze

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, drunken pork chops with espresso glaze. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Drunken Pork Chops with Espresso Glaze is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Drunken Pork Chops with Espresso Glaze is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have drunken pork chops with espresso glaze using 16 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Drunken Pork Chops with Espresso Glaze:
  1. Get 2 thick cut pork chops; bone-in or boneless
  2. Prepare 1 tbsp ground allspice
  3. Get 1 t orange peel seasoning
  4. Get 1 t onion powder
  5. Take 1 t garlic powder
  6. Make ready 1 tground coriander seed
  7. Make ready 1/2 tsp ground celery seed
  8. Take 1/2 tsp white pepper
  9. Get 1/2 cup rum
  10. Get 1/4 cup brown sugar
  11. Prepare 2 t espresso powder
  12. Get 1 cup chicken stock
  13. Take 1 tbsp cornstarch
  14. Get 1/4 cup cold water
  15. Make ready As needed salt
  16. Prepare as needed vegetable oil
Instructions to make Drunken Pork Chops with Espresso Glaze:
  1. Let pork marinate in 1/2 cup rum overnight, or for up to 48 hours.
  2. Pat pork dry and season with dried spices.
  3. Heat vegetable oil in a large saute pan. Sear pork on both sides and remove from the pan. Set pork on a baking tray and roast at 350° until pork reaches 145°-155°, until desired doneness.
  4. Add rum. CAUTION. Rum will burn away. Scrape the saute pan to release the fond.
  5. When rum is nearly evaporated, add chicken stock. Reduce by 1/2.
  6. Add espresso and brown sugar. Whisk.
  7. Whisk cornstarch and water together in a bowl. Add to saute pan while whisking.
  8. Bring to a boil for two minutes. Baste pork chops during last five minutes of cooking.
  9. Variations; Maple, shallots, cilantro, cane sugar, honey, cream, butter, cinnamon

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