Preheat a charcoal or gas grill, with greased grill grates, to medium-high heat. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil; set aside.
Every Dad deserves a dinner like this… especially if he loves bacon! Get Chef Elizabeth’s pork chops with a homemade bacon marmalade on HSTV.com.
Servings and Ingredients
|4||(8-oz. each) bone0in porterhouse pork chops|
|Hy-Vee ground black pepper|
|2 tbsp.||Gustare Vita olive oil|
|¼ c.||fresh parsley , chopped|
|2 tbsp.||fresh thyme, chopped|
|2 tbsp.||fresh sage, chopped|
|1 package(s)||(12-oz.) Smithfield bacon, cut into 1/2-inch pieces|
|1||large yellow onion, chopped|
|2 clove(s)||garlic, minced|
|¼ c.||Hy-Vee brown sugar, packed|
|¼ c.||fresh orange juice|
|¼ c.||Hy-Vee brewed coffee|
|3 tbsp.||rye whiskey|
|2 tbsp.||Hy-Vee maple syrup|
Things To Grab
- Charcoal or gas grill
- Paper towels
- Large baking sheet
- Aluminum foil
- Meat thermometer
- Large skillet
Pat pork chops dry with paper towels. Season both sides of each pork chop with salt and pepper; rub with olive oil. Place pork chops on the grill and grill for 3 to 4 minutes on each side or until charred. Remove pork chops from grill and place on prepared baking sheet.
Season seared pork chops with parsley, thyme, and sage. Bake for 8 to 12 minutes or until pork chops reach an internal temperature of 145 degrees. Remove from oven and allow to rest 5 minutes tented with aluminum foil.
While pork chops are baking, make Bacon Marmalade: Preheat a large skillet over medium heat. Add bacon to hot skillet. Cook 4 to 6 minutes or until bacon is crisp; drain fat and remove bacon from skillet.
Add chopped onions to same skillet. Saute until onions are translucent, about 3 to 5 minutes. Stir in garlic, orange zest, brown sugar, orange juice, coffee, whiskey, and maple syrup. Bring to a simmer; simmer until thickened and syrupy, about 5 to 10 minutes.
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 150mg
- Sodium: 610mg
- Total Carbohydrates: 27g
- Protein: 47g