Tag Archives: pork

Bourbon Pork Chop

Going Beyond the Grill

WGN Selfie June 2015

My standard behind the scenes selfie! Happy to be back at WGN!

A slew of grilled recipes seem to circulate like crazy around Father’s Day.  I have no idea why grills and grilling are always associated with dads, but I’m pretty sure that dads love many types of food in a variety of preparation methods — not just grilled!

While planning the dish that I was to prepare for a recent Father’s Day segment on WGN, I realized that dads across the county are probably sick of the same old stuff.  So, I created a dish that was special but still satisfying and easy to prepare in your home kitchen.  Dads, you can thank me later.

Before you get started, I have a quick PSA… do not overcook your pork chop!  There’s nothing worse than a tough dried out pork chop.  Trust me, there’s no saving it once it’s been overcooked.  As you’ll see in the segment, I cook the pork chop  on just one side on the stovetop and then I transfer the pan to the oven to finish cooking it for 10-12 minutes.  This will result in a perfectly cooked, juicy and tender piece of meat.   Here’s the recipe below and you can watch the full segment here.


Bourbon Pork Chop

A collection of shots from my segment! Photo: Kristina Miller


Pork Chop with Bourbon Glaze Over Spinach Greens

2 Tablespoons Dijon mustard
1 teaspoon packed dark brown sugar
1 Tablespoon bourbon
2 bone in 1” thick pork chops
1 clove garlic, minced

In a bowl, mix together the mustard, brown sugar, and bourbon. Rub the pork with the garlic and any preferred house seasoning, then brush with half the glaze. Pre-heat oven to 375F. Season pork with salt, pepper or spice rub of choice. Bring burner to medium high heat, sear one side of pork for 4-5 minutes or until nice browning occurs. Then flip pork over, top with glaze and finish in oven for 10 minutes or until pork has internal temperature of 165F. Remove from oven and let rest for 5 minutes. Apply additional glaze over pork and serve over spinach greens. Garnish with Heirloom Tomato.

There you have it!  As always, I love seeing photos of your dishes, so be sure to tag me on Facebook, Twitter and Instagram.  Cheers to all the dads!

Chef Aram

Happy Birthday, Chicago!

Happy birthday, Chicago!  177 years old and you don’t look a day over a century. Such a momentous occasion sparks nostalgia and reminds me why I love this city. I love Chicago for the people. We are hard working people that put up with so much shit. The weather, the politics, the expense, but we are survivors. We live here because we want to. And together we make it one of the most beautiful cities in the world. Amazing neighborhoods, amazing food, amazing architecture, Midwestern values.

The following recipe is a taste of Chicago and I first made this dish as a contestant on Season One of ABC’s “The Taste”. It’s as an homage to Chitown, highlighting our city’s meatpacking and butchering history mixed with a host of flavors that reflect our city’s melting pot. Red pepper flakes straight from the table of your favorite pizza place. Sweet potatoes as a spin on the proverbial Midwestern “meat and potato” with a nod to our city’s soul food influence.

Sandburg got it right, “…city of the Big Shoulders…come and show me another city with lifted head singing so proud to be alive and coarse and strong and cunning.” Words that still ring true today and I’ve never been more proud to represent my city.

Crusted Pork Tenderloin with Bourbon Sweet Potato and Kale



2T Garlic Minced
2T Red Chili Flakes
2T Fennel Seeds
1 Pork Tenderloin
2 Medium Sweet Potato
1T Butter
1T Brown Sugar
1/4c Bourbon
1 bunch, Kale

Pork: Trim off silver skin and any excess fat. Preheat oven to 375. Then pat down with paper towel to absorb any additional moisture. Season the pork with salt, garlic, chili flakes and garlic evenly.

Preheat saute pan to medium-hi heat. Add oil and brown Pork on all sides, about 5 min per side. Then transfer pork to sheet tray and put in oven for ~15 min. Internal temp should read 145F. Let rest for 5 min before slicing.

Potato: Peel sweet potato and cut into small dice. Add potato to boiling water, and boil until tender ~15 min. Drain water and add sugar, butter and bourbon to pot. Return potato and stir evenly. Season with salt. Using a masher or your spatula, stir potatoes until they are smooth in texture.

Kale: Rip kale leaves into one inch pieces, removing all stems. In saute pan over medium heat, add olive oil and then saute kale until bright green in color. 3 min. Don’t overcook, as you’ll want the texture to be just right.

Serve together and enjoy.


Chef Aram Reed