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Recipe by Elaine Luxton

Gin Infused Kurobuta Pork Chops

I wanted to keep this recipe simple but flavorful! The goal is to let the pork chops absorb the spice flavors of the JAZ Spirits Cold Tree Gin and the sweet smoky juniper notes of the rub. It is delicious and I think the members of the Guernsey Secret Society would have approved.
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Ingredients Method Notes

Ingredients
  

  • 3-4 Kurobuta Pork Chops
  • ½ cup JAZ Spirits Cold Tree Gin
  • ½ cup brown sugar
  • 2 tbsp smoked paprika
  • 2 tbsp Juniper Berry Spice blend
  • 2 tbsp garlic olive oil

Method
 

  1. *Prepare the pork chops first thing in the morning so that they have time to absorb the flavors of the gin and spice rub.
  2. Brush the gin over the surface of the pork chops and allow to sit while you prepare the rub mixture.
  3. Combine the brown sugar, paprika and Juniper Berry Spice blend, mix thoroughly until well blended.
    Pat the rub on all of the surfaces of the pork chops. Refrigerate for as many hours as you can; 6-8 hours is ideal.
  4. Bring the rubbed pork chops out of the fridge to let them come to room temperature (at least for 30 minutes) and then heat the oven to 400 degrees.
  5. Heat up garlic olive oil in cast iron or oven safe skillet on medium high. Add the pork chops and brown each side for 3 minutes. Remove from heat, insert meat thermometer and set for 145 degrees. Place skillet on center rack in the preheated oven and cook until pork chops reach 145 degrees. Cooking time needed will depend on the thickness of the pork chops, the Kurobuta Pork Chops took approx. 25 minutes to reach the desired temperature.
  6. When pork chops reach 145 degrees remove the skillet from the oven and let the pork chops rest for 10 minutes.

Notes

The Oregon Trail Juniper Berry Spice Blend that I used was from the Savory Spice Shop and is no longer available. There are other blends available from various spice stores or you can create your own blend. Combine 2 tsp each of garlic salt, crushed juniper berries, coarse black pepper, lemon peel, orange peel, onion powder, ground rosemary, ground cumin and 1/2 tsp nutmeg. Adjust the spice blend as needed.