Now this here ain’t your average pork chop Jack!
We’ve got bone-in, pan seared pork chops cooked up in a smokey peach whiskey sauce, served up with some pan seared squash and zucchini, and a side of aromatic purple, red, and brown rice with peach whiskey sauce drizzled on top! Whew! Now if that doesn’t make your mouth water! Yessuh!
Bone-in Pork chops (2 large or 4 thin cut)
2 tablespoons hot honey
¼ cup blood orange juice
1 blood orange
1 stick butter
¼ cup Kinder’s Butcher’s All-Purpose Seasoning, separated
2 tablespoons Kinder’s Garlic & Herb Seasoning
Rice (I chose a blend of aromatic purple, red, and brown rice)
For the pork chops:
With ¼ cup of Kinder’s Butcher’s All-Purpose Seasoning, season and rub pork chops. Place pork chops on hot grill or grill pan, cooking on each side for 4-5 minutes. Remove from heat. In large saucepan, add butter, rosemary, hot honey, peach whisky sauce, and 1 tablespoon of Kinder’s Butcher’s All-Purpose Seasoning – bring to a simmer. Add pork chops to saucepan. While pork chops simmer, add blood orange juice, stir well and bring to simmer. Add blood orange slices and cherry tomatoes, baste pork chops and continue simmering for 6 to 8 minutes.
For the squash and zucchini:
In a medium saucepan, add avocado oil (or olive oil if that’s what you have on hand). Add squash and zucchini to pan, season with Kinder’s Garlic & Herb Seasoning.
And there you have it! I put my rice on to cook at the time my chops were on the grill and cooked it according to package directions. I chose Ralston’s Family Farms Nature’s Blend, which is a blend of purple, red, and brown rice; but you can serve your chops and veggies with any rice or side of your choosing. And as always, you can use more or less seasoning and ingredients to your liking.
Make sure you check out the video on YouTube if you’d like to catch some visuals of me preparing this dish!