Orange Bourbon and Sage Glazed Porkchops

The pork chop is most often overcooked and under celebrated.  Right that wrong with this recipe!

For the Sauce:

  • 4 tablespoons unsalted butter substitute
  • 1 Tablespoon diced onion
  • 1 clove of chopped garlic
  • 1/2 cups orange juice
  • 1/4 cup chicken stock
  • 1 teaspoon of dried ginger
  • 1/4 cup bourbon
  • 1 spring of fresh sage
  • 1/4 cup molasses (or maple)
  • 3/4 cup packed dark brown sugar
  • Kosher salt and freshly ground black pepper


Salt and pepper the pork chops.  Set aside

Melt the butter in a sauce pan and sauté onion until translucent.  Then add garlic & ginger for 1 minute.

Add chicken stock, orange juice, bourbon and sage.  Bring to a boil

Add Molasses and brown sugar.  Reduce to a simmer until it begins to thicken (20 minutes).  While it is thickening, sear off the pork chops and set aside.

Add the salt and pepper to taste

Brush seared pork chops on all sides and finish in a 250 degree oven to an internal temperature of 165 degrees.

Serve with cheese grits and sautéed greens!

One Comment Add yours

  1. I have to know how you make your cheese grits, mine never turn out good


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