Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, drunken pork chops with espresso glaze. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Drunken Pork Chops with Espresso Glaze is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Drunken Pork Chops with Espresso Glaze is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have drunken pork chops with espresso glaze using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Drunken Pork Chops with Espresso Glaze:

1. Take 2 thick cut pork chops; bone-in or boneless
2. Take 1 tbsp ground allspice
3. Prepare 1 t orange peel seasoning
4. Make ready 1 t onion powder
5. Prepare 1 t garlic powder
6. Take 1 tground coriander seed
7. Get 1/2 tsp ground celery seed
8. Take 1/2 tsp white pepper
9. Make ready 1/2 cup rum
10. Prepare 1/4 cup brown sugar
11. Get 2 t espresso powder
12. Prepare 1 cup chicken stock
13. Make ready 1 tbsp cornstarch
14. Prepare 1/4 cup cold water
15. Make ready As needed salt
16. Take as needed vegetable oil

Steps to make Drunken Pork Chops with Espresso Glaze:

1. Let pork marinate in 1/2 cup rum overnight, or for up to 48 hours.
2. Pat pork dry and season with dried spices.
3. Heat vegetable oil in a large saute pan. Sear pork on both sides and remove from the pan. Set pork on a baking tray and roast at 350° until pork reaches 145°-155°, until desired doneness.
4. Add rum. CAUTION. Rum will burn away. Scrape the saute pan to release the fond.
5. When rum is nearly evaporated, add chicken stock. Reduce by 1/2.
6. Add espresso and brown sugar. Whisk.
7. Whisk cornstarch and water together in a bowl. Add to saute pan while whisking.
8. Bring to a boil for two minutes. Baste pork chops during last five minutes of cooking.
9. Variations; Maple, shallots, cilantro, cane sugar, honey, cream, butter, cinnamon

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