Kentucky Sorghum & Peach Ginger-Glazed Pork Chop 4 Servings Michael Thorp, Executive Chef | The Mustang Club

Ingredients for the Glaze:
• 12 oz. The Perfect Purée Peach Ginger Blend, thawed
• 4 oz. Kentucky bourbon
• 3 tbsp. Kentucky sorghum syrup
• 2 tbsp. apple cider vinegar
• 2 tbsp. unsalted butter, cold and cubed
• salt and cracked black pepper to taste

Ingredients for the Pork and Sides:
Chef’s note: Chow Chow is a quintessential Southern condiment . . . to preserve the last of the garden harvest before the first frost. Some are spicy, some sweet, some heavy on green tomatoes, others on cabbage. Use a traditional family recipe or create your own with produce from the farmers market.
• 4 bone-in pork chops (approx. 10-12 oz. each)
• 1 lb. brussels sprouts, halved and tossed in sesame oil and roasted
• 1 cup southern chow chow
• optional: edible violas for garnish

Method for Kentucky Sorghum & Peach Ginger-Glazed Pork Chop:
1. Prepare the reduction: In a saucepan over medium heat, combine the bourbon and sorghum. Simmer for 2 minutes to cook off the alcohol. Add The Perfect Purée Peach Ginger Blend and cider vinegar. Reduce by one-third until the sauce coats the back of a spoon.
2. Mount the butter: Remove the sauce from heat. Whisk in the cold butter cubes one at a time to emulsify the sauce and create a brilliant shine. Season with salt and pepper.
3. Pork: Pat dry, season, and cook the pork chops in a cast-iron skillet or charcoal grill until desired temperature is reached (144 degrees is recommended). Transfer to a baking sheet.
4. Glaze application: Generously brush the peach ginger reduction onto the chops. Place under a broiler or back on a grill for 1–2 minutes until the sauce bubbles and sets into a sticky, amber lacquer. Repeat this step twice for maximum gloss.
5. Assembly: Plate the chop alongside the sesame roasted brussels sprouts. Top with a spoonful of bright, acidic chow chow to cut the sweetness of the glaze. Garnish with fresh violas.