Honey Bourbon Pork Chop Recipe

In a medium saucepan, combine the bourbon, honey, soy sauce, minced garlic, and grated ginger. Bring to a simmer over medium heat.

In a small bowl, mix cornstarch and water until smooth. Slowly add this mixture to the saucepan while stirring continuously. Cook until the glaze thickens, about 5-7 minutes. Remove from heat and set aside.

Season the pork chops on both sides with salt and black pepper.

In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 145°F (63°C).

During the last minute of cooking, brush the bourbon glaze over the pork chops, allowing it to caramelize slightly.

Remove the pork chops from the skillet and let them rest for a few minutes before serving.

In a pot of boiling salted water, blanch the haricot verts for about 3-4 minutes until tender but still crisp.

Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process.

In a skillet, melt the butter over medium heat. Add the drained haricot verts, lemon juice, salt, and black pepper. Sauté for about 3-5 minutes until heated through.

In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.

Gradually whisk in the polenta, stirring continuously to prevent lumps. Reduce heat to low and continue stirring for about 5-7 minutes until thickened.

Remove from heat and stir in the grated Parmesan cheese and butter until melted and well combined.

On a plate, serve a portion of polenta topped with a pork chop and a drizzle of the bourbon glaze. Add a side of sautéed haricot verts.

Enjoy your delicious Honey Bourbon Pork Chop meal!