Pork chops with flaming apricot bourbon sauce
Pork second courses
I was a little wary of trying my hand at a flambé (for me, kitchen disaster = fire, and for me to intentionally set one seems ripe with disastrous possibility); however, my recent interest in Bourbon – in part thanks to food52 via the Hot Toddy contest - was enough to inspire an attempt. Starting with Maker’s Mark (since that is what I have been drinking), and working backwards, I decided to use pork chops, because I wanted to incorporate apricot preserves to complement the vanilla and caramel in the bourbon. I adapted the technique for pork chops from Cook’s Illustrated New Best Recipe, which has you start the chops in a cold pan to ensure tender, juicy chops. Although my first attempt at flambé was almost comedic (three people and one faulty lighter), my second, solo attempt, went WHOOSH! up in flames (a little startling, and also a little thrilling). The resulting sauce is rich and flavorful with just a hint of sweet apricot and a whisper of bourbon, a lovely complement to the juicy pork chops. Note: As with any recipe that involves intentionally lighting your food on fire, make sure you have your mise en place, because once you start, everything comes together quickly. - gingerroot
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