I hate coming back to work after a fun holiday weekend. Work seems like such a let down after enjoying that time with family and friends but, unfortunately, this blog isn’t making me rich so for now I need to continue with my day job. One of the things I do enjoy about my job though is the drive to work. I have a 45 minute commute to work each day. Some people think that that is too long of a drive and it must bore me to death. It’s quite the opposite in fact. I love the drive. In the morning it gives me a chance to wake up and organize my day while at night, it gives me a chance to unwind after a stressful day. There’s no one there constantly needing something from me, calling my name, or asking me questions. It’s just me, the radio and the road.

The drive, itself, is nice though in winter it can get a little scary with blowing snow and icy patches, but in general its a beautiful drive through some of Wisconsin’s richest dairy land. The landscape is ever changing and each season brings with it its own beauty, from the lush green of summer, to the vibrant colors of fall, to the stark black and white palette of winter. Even after 1 1/2 years there is something new or different to see each day.

This recipe today is a recipe I have used many times in the past in all sorts of restaurants, from fine dining to sports bars. The bourbon in this marinade pairs especially well with pork, though chicken works well also.

Bourbon Mustard Marinated Pork Chops

1/2 cup bourbon
1/4 cup brown sugar
1/2 cup vegetable oil
1/2 cup spicy brown mustard (most any kind of mustard will work)
1/2 tsp. garlic powder
1 oz. Worcestershire sauce
1 splash hot sauce
2 green onions, chopped
8 boneless pork chops (loin chops) 3/4-1″ thick (use thinner chops if you want to use them for sandwiches like I did)

Combine all ingredients, except pork chops, in a large, 1 gallon zip lock bag and mix until sugar is dissolved. Add pork chops, seal and allow to marinate overnight. Prepare your grill for direct grilling over medium high heat. Remove chops from marinade and lightly blot dry. Season with a little salt and pepper and grill to desired doneness. I usually like my pork just slightly pink in the center so cook to about 150°F. Make sure to flip often as the sugar in the marinade has a tendency to burn. It should take about 8-10 minutes to cook.