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.
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.