Want a bet­ter pork chop?

Add a bit of bour­bon and some flame

The Progress-Index - At Home - - RECIPE - El­iz­a­beth Karmel

Irecently had the plea­sure of meet­ing Fred Noe, the sev­enth-gen­er­a­tion master dis­tiller who lit­er­ally grew up at the Jim Beam dis­tillery in the mid­dle of Ken­tucky. We met over a tast­ing of coun­try ham and bour­bon dur­ing which I dis­cov­ered some new hams and whiskeys to add to my grow­ing list of fa­vorite things to eat and drink. Not sur­pris­ingly, I also found out that he and I share a love of grilling.

Many bour­bon lovers know Booker’s, but what they might not know is that the bour­bon is named af­ter its cre­ator, Booker Noe, Jim Beam’s sixth-gen­er­a­tion dis­tiller and Fred Noe’s fa­ther.

Ac­cord­ing to his son, Booker’s bour­bon was quite lit­er­ally “his baby,” and he made ev­ery­one prom­ise not to mess with it once he re­tired. It is un­cut and un­fil­tered, and a high 127.9 proof, which means you might want to drink it with a splash of wa­ter or an ice cube to en­joy all the nu­ances of the fla­vors.

It also means that the high-proof, un­cut

spirit is ideal for flambe. Booker was fa­mous for his "Bour­bonQ" take on bar­be­cue. In fact, he still is; his son keeps the spirit alive by mak­ing it of­ten. His sig­na­ture dish has been made world over. It is a grilled and flam­beed bone-in porter­house (or T-bone) pork chop. With Fred Noe's per­mis­sion, I am call­ing it "Booker's pork chop flambe."

And it's not just for ef­fect. Noe as­sured me that the bour­bon flambe made a dif­fer­ence in the fla­vor of the pork chop, and he was right. Plus, it re­ally is a dra­matic and fun pre­sen­ta­tion.

I fol­lowed his recipe and pur­chased two 1-inch-thick bone-in porter­house pork chops. Each had a beau­ti­ful nugget of ten­der­loin on one side of the bone and a thick "steak" on the other. And they each weighed ex­actly 1 pound.

Riff­ing slightly from his di­rec­tion, I brushed the pork steaks with olive oil and sea­soned them lib­er­ally with my own ver­sion of a well-sea­soned salt blend. I heated my grill and grilled both sides of the chops over di­rect heat to mark them. Af­ter a cou­ple of min­utes, I moved them to a gen­tler in­di­rect heat. Af­ter 30 min­utes, the chops were cooked through but still juicy and sported beau­ti­ful grill marks.

Then I placed them on a plat­ter, driz­zled them with Booker's bour­bon and lit them on fire! The bour­bon gravy that is left af­ter the flames burn out fla­vors ev­ery bite of the pork chop. This is my new go-to pork party trick!


This recipe is easily dou­bled or tripled to feed a crowd. Booker's bour­bon works great for this recipe. You can

2 ½ tea­spoons gran­u­lated gar­lic 2 tea­spoons onion pow­der 2 tea­spoons smoked Span­ish pa­prika v1 ta­ble­spoon kosher salt

2 bone-in porter­house pork chops, 1 pound each Olive Oil 2 ta­ble­spoons high-proof bour­bon, such Booker's

Pre­pare a grill for medium heat, di­rect and in­di­rect cook­ing. For a char­coal grill, this means bank­ing the hot coals to one side of the grill. For a gas grill, this means turn­ing off one or more burn­ers to cre­ate a cooler side.

To pre­pare the sea­son­ing salt, in a small bowl com­bine the gar­lic, onion pow­der, pa­prika and salt. Set aside.

Use pa­per tow­els to pat dry the pork chops. Brush them all over with olive oil, then sea­son lib­er­ally with the sea­son­ing salt mix­ture. Place the chops over the hot side of the grill and sear for 2 min­utes per side. Trans­fer the chops to the cooler side and cook, cov­ered, for about 25 min­utes, or un­til the chops reach 145 F at the cen­ter (with a ther­mome­ter in­serted hor­i­zon­tally into the cen­ter of the chop from the side).

Trans­fer the chops to a flame-proof plat­ter. Driz­zle the bour­bon over the chops, then light with a match. Let the flames burn out and let the chops rest for 5 min­utes. Serve with some of the flambe juices.

Nutri­tion in­for­ma­tion per serv­ing: 270 calo­ries; 110 calo­ries from fat (41 per­cent of to­tal calo­ries); 13 g fat (3 g sat­u­rated; 0 g trans fats); 90 mg choles­terol; 1530 mg sodium; 3 g car­bo­hy­drate; 1 g fiber; 0 g sugar; 29 g pro­tein.


This Au­gust 3, 2015 photo shows bour­bon pork chop flambe in Concord, NH. The bour­bon gravy that is left af­ter the flames burn out fla­vors ev­ery bite of the pork chop.



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