Shelly's Recipe

BOURBON-GINGER PORK AND BROCCOLI

Category: Salad

2 boneless pork chops
Kosher salt
Freshly ground black pepper

2 cloves garlic, peeled and lightly crushed
1/4-inch slice fresh ginger, unpeeled
4 tbsp bourbon/whiskey
1 tbsp dark soy sauce
1 tbsp sugar
1 tbsp unsalted butter
Canola oil

1/4-inch slice fresh ginger, unpeeled
1/2 pound broccoli, cut into florets and stem pieces
1/4 pound mushrooms, washed, trimmed, and cut into slices
1/2 cup water
1 tbsp light soy sauce

Let pork chops warm to room temperature for 30-60 minutes. Preheat electric frying pan to 350 degrees F. Season pork chops with salt and pepper. Combine second group of ingredients in measuring cup and reserve.

Add 1 tbsp oil to pan. Add pork chops and cook, covered, for 7-12 minutes, turning as needed, until internal temperature just reaches 140 degrees F. Remove to plate, cover loosely with foil, let rest for 10 minutes.

While chops are resting, add reserved sauce mixture to pan and cook briefly, scraping up any bits. Pour into small saucepan and reduce over medium heat until syrupy. Remove from heat, remove ginger and garlic. Whisk in butter. Keep warm.

Add another 1 tbsp oil to frying pan. Add second piece of ginger and cook for 1 minute. Add broccoli and mushrooms, cook, stirring, for 1 minute. Add water and soy sauce, cover and cook for 1-2 minutes, until broccoli is done to taste. Remove ginger. Serve with rice or mashed potatoes, garnishing with sauce.