Pan seared pork chops with a honeyed whiskey sauce – Some Sundays I do cook Sunday’s lunch to earn brownies points from my boy. I hope one day he will be able to tell my grandchildren “your grandma used to cook this amazing ……. kekekekekekeke

Today I have decided to just pan seared some marinated pork chops. If you brine your pork chops and use hot and fast searing method to cook them there is no such thing as tough meat! Mine was quite tender but don’t take my word for it. Try it. 

However it is best to sear it in a cast iron pan for they can be heated real hot. I literally just let them sizzled for a couple of minute each side. Do make sure your chops are at room temperature and the thickness of your pork chops will also reflect on your cooking time. Rest your pork before serving. 

Marinate pork chops for 3 days with honey, Worcestershire sauce, garlic salts and pepper. Keep your chops in your fridge. Remove and let pork chop rest to room temperature before cooking.

Seared on high heat for 2 minute on each side. Add a drizzle of honey and liquid smoke before removing. 

Remove the pork and add in whiskey and a knob of butter to make the sauce. Do not forget to add in the juice from the rested pork chops.  As the sauce is so flavourful you just need a couple of spoonful to drizzle over the chops.

Par boiled potatoes when you begin to heat pan for your frying. Then pan fry the potatoes with butter, garlic, thyme, salt & pepper to finish.

Just before plating dress your salads leaves with just plain olive oil and balsamic vinegar, salt & pepper.

For the last day of 2018 I decided to bake a whiskey glazed ham with Christmas flavours.

I bought a smoked gammon joint and it was 2.5 kg in weight. Woke up early and soaked it for about 10 hours, changing the water a few times. Smoked gammon joint has a better taste than unsmoked joint and I prefer to use smoked gammon joint. There is nothing to stop you using unsmoked gammon joint however so it is entirely up to you.

Once you have tried it you can adjust your seasonings, use different seasonings etc. Create your own.

Once baked you can slice as much of your ham as you want to eat and keep the rest unsliced so they stay juicy and moist. You can also portioned them and vacuum seal them to keep longer.

I portioned and vacuum sealed mine to make it easier for my boy lollipop to make his sandwiches or have a ham salads. Once you have made your own ham you will not eat the supermarket tasteless salty ones again. Enjoy!

Healthier Chocolate Cheesecake & Healthier Lemon Cheesecake