Grilled Bourbon Glazed Pork Chops

Pork chops drowned in a boozy sauce, 

so good you will want to lick the plate--

Need I say more.

Grilled Bourbon Glazed Pork Chops

adapted from Southern Living

1/2 cup firmly packed brown sugar

3 tbs Dijon mustard

2 tbs soy sauce

2 tbs bourbon

1/2 tsp salt 

1/4 tsp black pepper

6- pork chops (1 inch thick) 

In a shallow dish, whisk together the brown sugar, Dijon mustard, soy sauce, bourbon, salt, and pepper.  Add the pork chops, cover and marinate for about 30 minutes to an hour, turning once.  Remove the pork from the marinade; reserve the marinade.  Preheat the grill to medium-high heat.  Grill the pork to desired doneness, the internal temp should be between 145 and 160.  Meanwhile in a small sauce pan bring the reserved marinade to a boil in a small sauce pan, and cook for 2 minutes, stirring occasionally.  Pour over the pork chops just before serving.

Milky Way Cake

It has been way too long since my last post, but now I'm back--Be patient with me, I have a ton of recipes I need to get caught up on. 

So this weekend I had another birthday, my thirty first birthday to be exact.  And you can't celebrate a birthday without cake--and this one is really sweet!  It's like a cross between a caramel and a chocolate cake.  I've heard people say it's better than sex, but I've never said that.  But it is a really good cake!

OK--Now nobody ruin this cake for me by figuring up the calories and fat.  I mean you know there has to be a lot--since there are eight, yes! EIGHT(8)! Milky Way bars in the cake, plus 3 sticks of butter and all that other good stuff.  Let's just say this is not Weight Watchers.

 

Milky Way Cake



For the Cake:
8- 2.05 oz Milky Way Bars
1 & 1/2 cups butter (3 sticks)
2 cups sugar
4 eggs, beaten
2 & 1/2 cups all-purpose flour
1/2 tsp salt
1/4 tsp baking soda
1 & 1/4 cups buttermilk
1 cup chopped pecans
1 tsp vanilla extract

For the Icing:
1/2 cup butter (1 stick)
1/3 cup milk
3 tbs cocoa
1- 16 oz package powdered sugar
1 tbs vanilla extract

Preheat the oven to 325 degrees.  Grease a 9x13-inch cake pan; set aside.  In a double boiler melt the Milky Way bars with 1 stick of butter, until just melted;  remove from the heat and let cool slightly.  Meanwhile cream the remaining 2 sticks of butter with the sugar.  Add the beaten eggs and the melted Milky Way bar mixture.  Sift the flour, salt, and baking soda together.  Alternately add the flour and buttermilk to the batter, blending well.  Stir in the pecans and vanilla.  Pour the batter into the prepared pan and bake for 50 to 50 minutes, until the cake is firm to touch.  Let the cake cool for 10 to 15 minutes.  While the cake cools make the frosting.  In a sauce pan over medium heat, bring the butter, milk, and cocoa to a boil, stirring until the butter melts.  Remove from the heat; whisk in the powdered sugar and vanilla.  Immediately pour the icing over the warm cake.