Bourbon-Dijon Marinade for Veal Chops, Pork or Chicken
September is Bourbon Heritage Month, celebrating the craftsmanship, ingredients and tradition behind America’s native spirit. As a chef, those are all things I can appreciate.
I don’t drink much these days, but I still appreciate a good bourbon and definitely enjoy cooking with it. On A Seat at the Table, Dr. Scott and I talked about the time I used some of my best bourbon to glaze his salmon. He couldn’t believe I was cooking with it. You’ll have to listen for the full story, but my philosophy is simple: good food starts with good ingredients, down to the last drop.
For Bourbon Heritage Month, I’m sharing an easy bourbon-Dijon marinade I used on the veal chops pictured here for a feature in NKY Magazine. It’s also great with pork chops or chicken.
Bourbon adds warmth and notes of caramel, vanilla and oak, while Dijon, garlic, shallot and fresh herbs keep things savory. A little maple syrup and apple cider vinegar balance everything out.
The result? Lots of flavor without making your dinner taste like a glass of bourbon.
Bourbon-Dijon Marinade
Ingredients
¼ cup bourbon
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon pure maple syrup
1 shallot, finely minced
2 garlic cloves, minced
3–4 sprigs fresh thyme
1 small sprig fresh rosemary
Freshly cracked black pepper
Kosher salt
This is enough for 2 large veal chops, 2–4 thick-cut pork chops or 1½–2 pounds of chicken.
How to Make It
Whisk together the bourbon, Dijon, olive oil, soy sauce, vinegar and maple syrup. Stir in the shallot, garlic, thyme, rosemary and black pepper.
Add your meat, coat well and refrigerate. Marinate veal or pork for 3–4 hours and chicken for 2–4 hours.
When you’re ready to cook, remove the meat from the marinade and pat it dry. This is the secret to getting a good sear instead of steaming the meat.
Season with salt, then heat a little oil in a heavy skillet over medium-high heat. Sear on both sides until nicely browned.
For extra flavor, add a couple tablespoons of butter, fresh herbs and a smashed garlic clove to the pan and spoon the melted butter over the meat as it cooks.
For thick chops, you can finish them in a 400°F oven. Cook veal and pork to 145°F and let rest for at least 3 minutes. Chicken should reach 165°F.
Make It Your Own
The veal chops pictured are proof that this marinade can make a beautiful special-occasion dish, but you don’t need veal or a special occasion to make it.
Try it on thick-cut pork chops for Sunday dinner or marinate chicken for an easy weeknight meal. Pair it with roasted potatoes, whipped sweet potatoes or a purée and whatever seasonal vegetables look good.
And one final tip: use a bourbon you actually like. You don’t need to sacrifice your best bottle, but quality matters. Good cooking starts with good ingredients.
Happy Bourbon Heritage Month. 🥃
Looking for more recipes and foodie tips, or want me to do the cooking for you? Listen to A Seat at the Table, book a custom in-home dining experience or purchase gift certificates at theathomechef.com.
