Bourbon Soaked Pork Chops Glazed With Brown Sugar & Honey
When I was a kid my dad used to make a delicious sticky glaze to go over pork chops for the barbicue using mango chutney, cranberry sauce, onions and chilli. It was really simple to create and adapt to other foods. Now this is not exactly an evolution of that recipe - more a revolution. It is in every way as tasty and with the Bourbon content definately one for the adults.
Serves 4, PREPERATION TAKES 24 HOURS!

Ingredients:
4 large pork chops center cut
1 cup bourbon
3/4 cup orange juice
1/4 cup fresh lemon juice
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon chili paste
1 teaspoon salt
Brown Sugar Honey Glaze (see below)

Preperation:
In a medium sized bowl combine the marinade ingredients of bourbon, orange juice, lemon juice, vegetable oil, vanilla, cinnamon, nutmeg, chili paste and salt. Next lay out in a single layer the pork chops on a deep baking dish and pour the marinade all over the pork chops. Cover the dish and put in the refrigerater for 24 hours (this is most definately a MUST), turning occasionally. 

Cooking:
Position chargrill pan or grill pan 5 to 6 inches away from the heat source. Remove chops from marinade and cook for about 10 minutes on each side, or until cooked through. Brush the Brown Sugar Honey Glaze on both sides of the chops in the final cooking process, about 2 minutes.

Brown Sugar & Honey Glaze
     
Ingredients:
3/4 cup honey
1/4 cup firmly packed dark brown sugar
1/8 cup hoisin sauce
1/8 cup fresh lemon juice
1 tablespoon soy sauce
1/2 tablespoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon Marv Spice (recipe below)

Preperation:
To make Marv Spice, in a small bowl combine 1 tablespoon ground nutmeg, 1 tablespoon chili powder, 1 tablespoon cayenne pepper, 1 tablespoon celery salt and 1/4 teaspoon freshly ground black pepper. Makes about 1/4 cup.
Store in airtight container and discard after six months (it loses its intensity if stored longer).

Cooking:
In a medium saucepan, combine the honey and brown sugar and cook over low heat, stirring frequently, until the sugar is dissolved. Stir in all the remaining ingredients. Simmer for 5 minutes, stirring occasionally. Cover and refrigerate for up to 1 month. Makes about 1 1/4 cups.

Serving suggestions:
This is definately one for the sweet potato deep fried chips or chunky fries with a healthy portion of hot tomato salsa. On a healthier tip the sweet potato cajun wedges would rock the same beat.