Bourbon Glazed Pork Chops & Sauteed Rainbow Swiss Chard


by: Lacycakes

Pork chops marinated in bourbon & broiled to perfection with a side of sautéed rainbow swiss chard & mushrooms atop a creamy layer of Parmesan grits.


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serves: 2

For the Pork Chops:

2 bone-in pork chops

1/2 cup bourbon whiskey

2 tablespoons honey

1 teaspoon Dijon mustard

2 tablespoons soy sauce

1 teaspoon horseradish

1 tablespoon olive oil

1 small onion sliced thin



For the Rainbow Swiss Chard:

1 bunch rainbow swiss chard

3 cloves garlic, sliced thin

1 pack sliced button mushrooms

1/4 teaspoon red pepper flakes (or more depend on your spice threshold!)

1/4 teaspoon onion powder

2 teaspoons olive oil

1 tablespoon butter



For the grits:

1 1/3 cup water

1/3 cup instant grits

1 tablespoon butter

1/2 teaspoon lemon juice

1/3 cup parmesan cheese



Nutrition Facts
Bourbon Glazed Pork Chops & Sauteed Rainbow Swiss Chard

Servings Per Recipe: 2

Amount per Serving

Calories: 926

  • Total Fat: 39.3 g
  •     Saturated Fat: 15.3 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 217 mg
  • Sodium: 4037.2 mg
  • Total Carbs: 38.5 g
  •     Dietary Fiber: 5 g
  •     Sugars: 23.7 g
  • Protein: 73.1 g

how is this calculated?

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1.  Mix all of the ingredients (except salt & pepper) for the pork chops together. Place in a zip bag or a lidded container. Season pork chops with salt & pepper, place in container or bag and put back in refrigerator for at least two hours. (could do over night)

2.  Preheat the oven to broil. Line a broiler pan with tin foil and set aside.

3.  Prep the swiss chard by washing well. Cut off the bottom 1/3 of the stem then slice remaining stems & leaves into 1″ wide ribbons. Add the olive oil to a pot, heat over medium heat. Add the garlic and sauté for 1 minute. Then add the swizz chard, mix it to coat in the oil, turn the heat to medium-low and cover with a lid. Let cook for about 5-10 minutes, stirring occasionally. When greens are wilted add the butter and mushrooms. Season with onion powder, red pepper flakes, salt & pepper, cover with lid and let cook another 5 minutes. Remove the lid and let cook for another 5 minutes or so until the mushrooms and greens are tender. Adjust seasoning as needed.

4.  While the swiss chard is cooking bring the water for your grits to a boil in a medium saucepan. Stirring, add the grits. Season with a little salt & fresh cracked pepper. Continue to cook, simmering, about 10 minutes. Stir frequently. When grits are done remove from the heat, add butter, stirring to melt, Parmesan, lemon juice and adjust seasoning as needed.

5.  To cook the pork chops, remove the onions from the marinade and make two even bunches on the broiler pan, acting as a rack, take your pork chops and place them on top of the onions. Pour the marinade over the pork chops and place under the broiler. Cook for 10 minutes on each side.

6.  Plate two large spoonfuls of grits on the bottom of your dish, top them off with your rainbow swiss chard, then your pork chop. Take your now caramelized onions, place them on top of the pork chop & drizzle every last ounce of the juice from the broiler pan over your pork chops. (That’s the good stuff!)

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