How to Make the Best Drunken Pork Chops
Drunken Pork Chops: Pork chops can be prepared in many different ways – grilled, baked or fried, and always taste great. This versatility makes pork chops great for pairing with all types of booze. Still, simply splashing half a bottle of wine won’t do the trick. There are a few things to consider before adding alcohol in your favorite pork chop recipe.
For instance, you should know that lighter beverages, like white wine, work great when the meat is pan-seared, whereas beers and heavier wines are used in slow cooker recipes. The color of the meat also gives a simple clue – lighter meat pairs with lighter booze, ergo chicken and fish can be cooked with tequila or vodka, whereas pork goes great with bourbon and whiskey.
Will you get drunk if you eat too much of alcohol-infused pork chops? To answer this immediately – you won’t. Pork chop recipes do not require large amounts of alcohol, plus most of it will evaporate during cooking. So, everyone in the family, including the kids, can consume these drunken dishes.
Pork Chop Marinade Recipe with Bourbon
It is a fact that alcohol makes the meat smell and taste better, without overpowering the flavor of the dish, but how do you know how much booze you should add and when? Start by adding just a little bit of alcohol to your marinade (too much booze can affect the texture). The following bourbon marinade recipe is perfect for grilled pork chops.
1/3 cup bourbon
1 cup water
1/3 cup pineapple juice
1/3 cup apple cider vinegar
1/3 cup soy sauce
1 teaspoon grated ginger root
1 teaspoon minced garlic
Mix together the ingredients in a bowl. Add the meat and turn to coat. Place in the fridge and marinate for 12 hours or longer. For even marinating, turn the meat over occasionally.
Here is another idea: Once you’ve removed the chops from the pan, pour some wine or beer into the pan and start scraping the bottom. All the stuck, caramelized pieces will dissolve and turn into a sauce!
Pork Chop Recipe with Wine
Wine is the most widely used alcohol in meat dishes because of its acidity. When pairing pork chops with wine, consider the fat. Lean chops with low amounts of fat pair well with light white wines and lighter sauces, whereas the fattier ones go with heavier, more acidic wines (white or red) and rich sauces. Heavier wines contain a higher amount of alcohol, which can pronounce the spices, so have that in mind as well.
What kind of wine should you use? Any type you would drink. Stay away from cheap cooking wines, but don’t go for the most expensive option either. Keep fancy wines for drinking because their best features will be lost in the process of cooking.
Suggestion: Pork Chops in Wine Sauce
Kind of pork chops: bone-in center-cut (4 pieces)
Kind of booze: Port wine
1/3 cup chicken broth
1 tablespoon olive oil
1 chopped onion
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon ground coriander
Combine the wine, onion, and sugar in a medium saucepan and bring to a boil. Boil until the mixture is reduced to about ¼ cup amount, then add the broth and boil until reduced to ¼ cup again. Add half of the salt and pepper and cook for 1-2 minutes.
Sprinkle the chops with previously combined garlic powder, coriander, and the remaining salt and pepper. Pan-sear in a large pan for about 5 minutes. Use a thermometer to check their doneness. If the thickest part of the meat measures 140 F degrees, the chops are done. Serve them with the sauce poured over the top.
Pork Chops Recipe with Beer
Pork chops pair beautifully with more intense types of beer, especially spicier pork chop recipes. Beer contains low levels of alcohol and will not make the spices stand out (Guinness is a great match here). Smoky malt beers work best in smoky sauces and barbecued chops, complementing the flavors of the dish perfectly.
Kind of pork chops: bone-in pork chops (4 pieces)
Kind of booze: 1 bottle amber to dark German beer
2 slices smoky bacon
1 medium onion
1 tablespoon all-purpose flour
1/2 cup stock
pinch of salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
Season the chops with salt and pepper and pan-sear in a frying pan for about 10 minutes, until caramelized. Set aside, covered with foil.
Cook the diced bacon about 3 minutes, then add the diced onions and keep cooking until soft, for about 6 minutes. Add the flour, stirring for about a minute, then pour the beer. Cook for a minute or so, then add the stock. Remove from heat, season to your taste with salt and pepper and pour over the pork chops.