Tulip Pork Chop Recipe
Bourbon maple syrup sauce, smoked gouda & andouille sausage grits, roasted brussels sprouts.
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Ingredients
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Pork Chops
Bourbon Maple Syrup Sauce
Smoked Gouda & Andouille Sausage Grits
Roasted Brussels Sprouts
Method
Cooking the Pork Chops
- 1
Season the Pork Chops
Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.
- 2
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
- 3
Combine Ingredients
In the same skillet used for the pork chops, add bourbon, maple syrup, Dijon mustard, and butter. Stir to combine.
- 4
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
Roasting the Brussels Sprouts
- 8
Prepare Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim the ends of the brussels sprouts and cut them in half.
- 9
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
- 10
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.
