Lunchbreak: Chef Aram Reed makes pork with bourbon glaze over spinach greens

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Aram Reed

www.chefaramreed.com

For more information about the Eating Vincent Price Dinner Series - event on June 25:

eatingvincentprice.com

Pork with Bourbon Glaze Over Spinach Greens

Ingredients
2 Tablespoons Dijon mustard
1 teaspoon packed dark brown sugar
1 Tablespoon bourbon
2 bone in 1” thick pork chops (or boneless)
1 clove garlic, minced

Directions:
In a bowl, mix together the mustard, brown sugar, and bourbon. Rub the pork with the garlic and any preferred house seasoning, then brush with half the glaze. Pre-heat oven to 375F. Season pork with salt, pepper or spice rub of choice. Bring burner to medium high heat, sear one side of pork for 4-5 minutes or until nice browning occurs. Then flip pork over, top with glaze and finish in oven for 10 minutes or until pork has internal temperature of 165F. Remove from oven and let rest for 5 minutes. Apply additional glaze over pork and serve over spinach greens.  Garnish with Heirloom Tomato.