Bourbon in a teriyaki sauce? Really? I would have passed this recipe up real quick had a.) it not come from Saveur, a magazine whose motto is "Savor a World of Authentic Cuisine," and b.) had I not really needed an excuse to buy more bourbon.
Good thing, too. Although this recipe was created as a covering for roast chicken, it was an absurdly easy coating for my thick-cut pork chops. Under the broiler, the teriyaki sauce caramelized on the chops, creating a luscious weeknight meal. Plus, I only needed a tablespoon of the bourbon for the sauce, meaning there were plenty of leftovers for other practical uses.
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1 1/2 inch ginger, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 1 tablespoon bourbon
- 2 pork chops
Pour the soy sauce into a small sauce pan, turn the heat to medium. Toss in the sugar and cook until dissolved. Add the ginger, garlic, and bourbon, reduce to a simmer and cook for 30 minutes until nice and sticky.
Preheat the broiler. Sprinkle the pork chops with a little salt. When the broiler is hot, place the chops under the flames. Cook for about a minute or two, or until the top is lightly browned.
Flip the chops and brush on the teriyaki sauce. Cook for another minute, flip, and brush on more sauce. Repeat one more time. Chops should be firm but not rock hard.
Remove the chops, apply a little more sauce, and dig in.