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Pasture-Raised Pork Chops with Bourbon-Sage Jus

  04/17/2020 at 20:25 pm

Molly Baz talked a lot of smack about pork chops, but we know our customers love them. Our latest Step-By-Step Recipe will show you how make a simple pan sauce, with a kick of bourbon and the savor of sage, to complement our extra-thick pasture-raised pork chops.

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2 pasture-raised pork chops (approximately 1" thick, 8 oz. each)
1 bunch sage, finely chopped, reserve 2 Tbs.
1/4 cup apple cider
1/2 cup olive oil
1 lemon, zested and juiced

2 cloves garlic, sliced
1 shallot, minced
1 shot bourbon
3/4 cups chicken stock (homemade or store-bought)
salt & pepper, to taste


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Step 1: Prep & Marinate

Gather and prep all ingredients. Make marinde by combining sage (don't forget to reserve 2 Tbs.), apple cider, olive oil, lemon zest, garlic, and salt and pepper. Marinate pork chops for 2 hours or up to overnight.


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Step 2: Sear Chops & Make Jus

When you're ready to cook the chops, Preheat oven to 450°. Heat 2 Tbs. of olive oil in a cast iron or sauté pan until very hot but not smoking. Remove pork chops from the marinade and shake off excess. Season with salt and papper and place in hot pan. Sear for 3-4 minutes on first side, turn over and sear second side 1-2 minutes more. Place pan in the oven and cook for 5-7 minutes more, depending on the doneness you prefer. Remove pan from the oven, take pork chops out of the pan and place on a plate to rest for 10 minutes while you make the sauce. 

To make the Bourbon-Sage jus, pour excess oil out of the pan, add olive oil and sauté shallots until translucent. Deglaze with bourbon. Add chicken broth, lemon juice, and 2 Tbs. of sage. Reduce the jus by about 1/2 by boiling vigrously for 3-5 minutes. Remove pan from heat.


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Step 3: Slice, Sauce, & Serve

When sauce is ready, slice chops on the bias starting at the end furthest from the bone. Place sliced chops on serving dish. Pour sauce over the sliced chops. Serve with your favorite roasted vegetables and enjoy. Take that, Molly Baz!


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