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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, drunken pork chops with espresso glaze. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Drunken Pork Chops with Espresso Glaze is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Drunken Pork Chops with Espresso Glaze is something that I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Drunken Pork Chops with Espresso Glaze:
  1. Prepare 2 thick cut pork chops; bone-in or boneless
  2. Take 1 tbsp ground allspice
  3. Get 1 t orange peel seasoning
  4. Make ready 1 t onion powder
  5. Take 1 t garlic powder
  6. Get 1 tground coriander seed
  7. Prepare 1/2 tsp ground celery seed
  8. Prepare 1/2 tsp white pepper
  9. Make ready 1/2 cup rum
  10. Prepare 1/4 cup brown sugar
  11. Make ready 2 t espresso powder
  12. Make ready 1 cup chicken stock
  13. Prepare 1 tbsp cornstarch
  14. Get 1/4 cup cold water
  15. Prepare 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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