December is always the perfect time to throw a little extra love in the air. Bring this year to a grand finale with this full-flavored showstopper – juicy pork chops complimented perfectly by a sweet whiskey berry sauce with a swift kick of pepper at the end. Now, I know over the years Brussels sprouts have gotten a bad rap, but I doubt you can deny Brussels sprouts caramelized in bacon drippings. Can you? Pair it with your favorite wine and you’ve become the entertainer of the year! Meals like this make loved ones feel loved. Good food creates an atmosphere for good times and good memories. That’s how we do it in New Orleans, food is our love language. Share the love.


Pork Chops with A Whisky Berry Sauce and Applewood Bacon Brussels

Substitute the whiskey for bourbon, and add more, if you like, to taste.
My secret is that I handle a thick cut of pork like it’s a good steak.
Bake the bacon on a sheet pan at 400 degrees for 15-25 mins.

Whiskey Berry Sauce 

  • 6 oz. blueberries
  • 6 oz. raspberries
  • 2 tbsp. unsalted butter
  • 1 tbsp. dark brown sugar
  • 1 tbsp. white sugar
  • 3 tbsp. whiskey
  • ½ tsp. cayenne
  • 1 tsp. fresh lemon juice

1. Melt the butter and add brown sugar, berries, white sugar, lemon and cayenne and simmer until sugar is melted and combined.

2. Remove from heat and add whiskey.

Holiday Pork Chops

  • 4-6 thick center cut pork chops
  • 2 tbsp. of butter
  • Chef Toya’s All-in-One seasoning blend or preferred seasoning blend

1. Season generously on both sides of the pork chop. Melt the butter on medium heat.

2. Sear until a beautiful brown color, flip and lower the heat just a tad. Let it cook for about 5-7 minutes.

Applewood Bacon Brussels Sprouts

  • 1 pack thick cut applewood bacon
  • 3 tbsps. chopped garlic
  • 2 lbs. Brussels sprouts, cut in half
  • Chef Toya’s All-in-One seasoning blend or preferred seasoning blend

1. Cook the bacon as you normally would and drain the fat in a measuring cup.

2. Set bacon aside. Pour the bacon drippings into the skillet with the chopped garlic and Brussels sprouts and sauté until the Brussels sprouts are caramelized lightly.

3. Season the to taste with seasoning blend and add half of the bacon chopped. For firmer sprouts, continue to sauté to preferred texture. For more tender sprouts, create a foil pocket and bake for 5 to 10 minutes at 375 degrees.

4. Before serving add the remaining portion of the bacon, chopped, as a garnish.

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