The Chef

Restaurants

Meals

Drinks

Restaurants›A P Suggins Bar & Grill›Tulip Pork Chop Recipe

Tulip Pork Chop Recipe

Name: A P Suggins Bar & Grills Tulip Pork Chop Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Bone-in pork chops; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 cup Bourbon; 1 cup Maple syrup; 2 tbs Dijon mustard; 2 tbs Butter; 1 cup Grits; 4 cups Water; 1 cup Andouille sausage; 1 cup Smoked gouda cheese, shredded; 0.5 tsp Salt; 0.5 tsp Black pepper; 2 tbs Butter; 1 lb Brussels sprouts; 2 tbs Olive oil; 0.5 tsp Salt; 0.5 tsp Black pepper

Inspired by A P Suggins Bar & Grill

Time1h 15m

Serves4

Bourbon maple syrup sauce, smoked gouda & andouille sausage grits, roasted brussels sprouts.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork Chops

4 pieces Bone-in pork chops

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Bourbon Maple Syrup Sauce

1 cup Bourbon

1 cup Maple syrup

2 tbs Dijon mustard

2 tbs Butter

Smoked Gouda & Andouille Sausage Grits

1 cup Grits

4 cups Water

1 cup Andouille sausage

1 cup Smoked gouda cheese, shredded

1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Butter

Roasted Brussels Sprouts

1 lb Brussels sprouts

2 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Cooking the Pork Chops

Season the Pork Chops

Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.

Sear the Pork Chops

In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and let rest.

Making the Bourbon Maple Syrup Sauce

Combine Ingredients

In the same skillet used for the pork chops, add bourbon, maple syrup, Dijon mustard, and butter. Stir to combine.

Reduce the Sauce

Simmer the mixture over medium heat for about 5-7 minutes, until the sauce thickens slightly. Remove from heat.

Preparing the Smoked Gouda & Andouille Sausage Grits

Boil Water

In a pot, bring 4 cups of water to a boil. Add salt.

Cook the Grits

Slowly whisk in the grits. Reduce heat to low and cook, stirring occasionally, for about 20-25 minutes until thickened.

Add Sausage and Cheese

In a separate pan, cook the andouille sausage until browned. Stir the cooked sausage and smoked gouda into the grits. Add butter, black pepper, and mix well.

Roasting the Brussels Sprouts

Prepare Brussels Sprouts

Preheat the oven to 400°F (200°C). Trim the ends of the brussels sprouts and cut them in half.

Toss and Roast

In a bowl, toss the brussels sprouts with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy and tender.

Serving

Plate the Dish

On a plate, serve the pork chop topped with bourbon maple syrup sauce alongside a generous scoop of smoked gouda and andouille sausage grits, and roasted brussels sprouts.