Cooking With Beer, Whiskey and Spirits

Bourbon Belongs in Marinades.

This is a necessary recipe to post, I mean, who doesn’t love trying our new marinades? The bourbon in this recipe will help elevate a sweeter profile of the pork (Or chicken) all while assisting in tenderizing the meat along side the lemon and balsamic. I added the sesame oil to give it a distant nutty flavor. Be careful not to overdue the sesame oil because it can quickly overpower the rest of the ingredients.

Gathering the Ingredients:

This recipe is enough for 3 pork chops, so as I stated before, if you are doubling the recipe, be VERY CAREFUL not to use too much sesame oil.

• 1/4 Cup chopped white Onion
• 1/4 Cup Bourbon
• 1 Tbsp Sesame Oil (Toasted)
• 2 Tsp Garlic Powder
• 2 TBSP Balsamic Vinegar
• 2 TBSP Lemon Juice
• 1 TBSP Rosemary
• 1 TBSP Thyme
• 3 Pork Chops

Making the Marinade:

Luckily this is a super easy recipe so it really just takes a few quick steps.

Step 1– Add everything but the Pork Chops (Or Chicken Breasts) to a small bowl and mix them together so the ingredients are uniform throughout. This is your Marinade.

Step 2– Put Pork Chops in gallon ziplock bag

Step 3– Add Marinade into ziplock bag, make sure to get as much air from the bag as you can, and massage the Pork or chicken.

Step 4– Put the ziplock bag with your meat of choice and marinade in the fridge for 1.5 to 2 hours.

Stove top or Grilling

However you decide to cook your pork or chicken, I would highly recommend a hard sear on both sides, I marinaded pork with this recipe and cooked it on the stove top, I will give you a brief overview of how I cooked it.

First step– Add olive oil to a large frying pan so it just covers the bottom, set the heat to a little higher than medium (6 on my stove top).

Second Step– Once the Olive Oil started smoking, I added the Pork Chops to the pan (Be careful! There will likely be some grease splatter.) Sear both sides of the pork chop for 1 minute.

Third step– Once both sides have a hard sear, turn the head down to Medium-Low (2 or 3 on most stove tops) I would let it cook on both sides for 3 minutes or until the internal temperature is atleast 145 degrees Farenheight or 63 degree Celsius.

Fourth step– Remove from the pan and let it rest for 5 minutes, just like a steak, you want it to keep absorb as much flavor as possible.

I hope you enjoy this simple and tastey recipe for SESAME BOURBON MARINADE!!!