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Click here for an alphabetical listing of all recipes.Tennessee Whiskey Pork Chops
- 1/2 c. Jack Daniel's Tennessee whiskey or 1/2 c. bourbon
- 1/2 c. apple cider
- 2 TBS light brown sugar
- 1 TBS Dijon mustard
- 1/8 tsp. cayenne pepper
- 1/2 tsp. vanilla extract
- 4 tsp. cider vinegar
- 4 bone-in, center-cut pork chops, about 1 inch thick
- 2 tsp. vegetable oil
- salt and pepper
- 1 TBS unsalted butter
Whisk whiskey, cider, brown sugar, mustard, cayenne, vanilla, and 2 tsp. vinegar together in a medium bowl. Transfer 1/4 c. whiskey mixture to gallon-sized zipper-lock plastic bag, add pork chops, press air out of bag, and seal. Turn bag to coat chops with marinade and refrigerate 1 to 2 hours. Reserve remaining whiskey mixture separately.
Remove chops from bag, pat dry with paper towels, and discard marinade. Heat oil in large skillet over medium-high heat until just beginning to smoke. Season chops with salt and pepper and cook until well browned on both sides and still pink in the middle, about 3-4 minutes per side. Place chops on a plate, and cover tightly with foil.
Add reserved whiskey mixture to skillet and bring to a boil, stirring and scraping the pan. Cook until reduced to a thick glaze, 3-6 minutes. Reduce heat to medium-low. Holding onto chops, tip plate to add any juices back to skillet. Add remaining 2 tsp. vinegar, whisk in butter, and simmer glaze until thick and sticky, 2 to 3 minutes. Remove from heat.
Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides. Continue until chops ar completely cooked (145°), about 5 minutes. Transfer chops to platter, and spoon sauce over.