Emma Jones
Chef Kevin Belton’s Delightful Recipes
Bourbon Apple Porkchops
Who doesn’t love pork chops? They’re easy to make, versatile, and oh so tasty! Chef Kevin Belton elevates this classic comfort food by adding a boozy twist – bourbon and apple!
Ingredients:
– 4 bone-in pork chops
– 1/2 cup bourbon
– 1/2 cup apple cider
– 1/2 cup brown sugar
– 2 tbsp olive oil
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a small bowl, whisk together the bourbon, apple cider, and brown sugar.
3. Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper on both sides and place into the skillet. Cook for about 3-4 minutes per side until golden brown.
4. Pour the bourbon mixture over the pork chops and transfer the skillet to the oven. Bake for 10-12 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit.
5. Serve the pork chops with the bourbon-apple sauce drizzled on top and garnish with chopped parsley.
Bourbon Buttermilk Bundt Cake
Dessert is always a highlight of any meal, and this Bourbon Buttermilk Bundt Cake is no exception. With a rich and moist crumb, this cake is a perfect treat for any special occasion.
Ingredients:
– 2 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 cup (1 stick) unsalted butter, at room temperature
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup bourbon
– 1/2 cup buttermilk
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a Bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, beat the butter with an electric mixer until creamy. Gradually add in the sugar and continue to beat until light and fluffy.
4. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla.
5. In a small bowl, stir together the bourbon and buttermilk.
6. Alternately, add the dry ingredients and the boozy buttermilk mixture to the batter, beginning and ending with the dry ingredients and beating until just incorporated.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Dust with powdered sugar, if desired, and serve with a dollop of whipped cream.
These recipes by Chef Kevin Belton are sure to impress your dinner guests, or just satisfy your own cravings! The mix of bourbon and apple in the pork chops is a delightful flavor combination, while the richness of the bourbon buttermilk bundt cake will make for a memorable dessert. Enjoy!
