Dig into Savory Pork Chops with a Bourbon Glaze from Luna Food & Wine 16

Wish You Could Make Fine Dining Happen in Your Own Home? Follow This Simple Recipe!

Luna Food & Wine is the latest eatery and wine bar making itself available to discerning palates everywhere. Part of the Cocoa Beach food scene and offering one-of-a-kind fine dining in a casual beach setting, it’s co-owned and managed by LeeAnn Filadi. If the name rings a bell, that’s because LeeAnn and her husband were the owners of the mega-popular Mango Tree restaurant for many years.

Anyone familiar with that superb dining establishment who still hasn’t gotten used to the fact it’s gone will be thrilled to discover chef Luca Filadi can now be found at Luna, bringing his 35 years of cooking experience from fabulous restaurants all around the world with him. 

Besides delicious food, Luna offers a number of fine wines to accompany your meals. Wine dinners and wine tastings to showcase fabulous wines paired with Luca’s cuisine are held regularly in a relaxed, inviting atmosphere.

Already creating a sensation in downtown Cocoa Beach, the new restaurant also serves brunch with a broad, inventive menu highlighting choices that will please even the pickiest diners.

While you should definitely investigate their new eatery in person, Luna has very kindly provided this savory pork chop recipe using simple ingredients almost everyone has, which can be tried at home.

Luna’s Pork Chop with Bourbon Glaze 


5 pork chops 
1/3 cup dark brown sugar 
1 tablespoon unsalted butter 
1/4 cup diced onion 
1/4 cup vinegar 
1⁄2 cup ketchup 
1/4 cup bourbon 
1 splash Worcestershire sauce 
1⁄4 teaspoon cayenne pepper 
1 pinch salt 


Mix all ingredients except the pork chops and cook 30 minutes in a small saucepan. Meanwhile, in heavy saute pan, brown pork chops in extra-virgin olive oil for 5 minutes on each side. Remove chops, deglaze pan and add bourbon glaze. Add chops back in and coat them well. Move chops to 400-degree oven until internal temperature of meat is 145 degrees. Remove from oven and let rest 5 minutes. Chef Luca likes to serve this dish with an au gratin potato and sauteed veggies! 

LUNA Food & Wine

9 S. Atlantic Ave., Cocoa Beach, 321.613.5796, LunaFoodAndWine.com