This week on Jayni’s Kitchen, Jayni Carey and Executive Chef Robbi Jenkins cook up recipes from Three Fires Steakhouse. Also on the menu are chorizo stuffing, honey mustard stir-fried baby green beans and ambrosia fruit salad.

Bourbon-Glazed Molasses Pork Chops

Ingredients:

Marinade:

1 cup honey

1/2 cup molasses

1/2 cup bourbon whiskey

1/4 cup orange juice

2 tablespoons Dijon mustard

8 8-ounce rib pork chops, frenched

Salt and freshly ground black pepper

1/4 cup olive oil

2 tablespoons unsalted butter, cut into small pieces

Directions:

Marinade: Pour the honey and molasses into a saucepan. Warm the mixture briefly over medium heat, whisking to blend. Remove the pan from heat and whisk in the bourbon, orange juice and mustard.

Place the rib chops in a baking dish. Pour the marinade over the chops, cover and marinate in the refrigerator for a minimum of 3 hours, or overnight.

Drain the marinated pork chops and reserve the marinade to make the sauce. Season the chops with salt and pepper. Heat the olive oil and butter over medium-high heat in a heavy sauté pan. Sear the chops on both sides until golden brown, about 3 minutes each side. (Sear a few chops at a time, taking care not to crowd, as this will inhibit a crispy, glazed exterior.) If the chops are thin and cooked through, transfer them to a warm platter or pan, tent with aluminum foil and set aside. If the chop are thicker, place them in a baking dish in a 325-degree oven for about 5 minutes to finish cooking.

To make the sauce, pour the reserved marinade into the skillet and deglaze the pan over medium-high heat, scraping the bottom of the pan with a spoon to release the flavorful bits. Simmer over medium heat until the sauce is reduced and thickened; keep warm. Just before serving, whisk in 2 tablespoons of chilled butter off heat. Serve the sauce over the pork chops. Makes 8 servings.

— Recipe by Jayni Carey