Side Pannel
Tennessee Whiskey Pork Chops
Tennessee Whiskey Pork Chops
- Recipe Submitted by maryjosh on 05/04/2018
Ingredients List
- 4 center cut pork chops (1 inch bone in)
- ½ cup Jack Daniels Tennessee Whiskey
- ½ cup apple cider
- 2 tablespoons brown sugar
- 4 teaspoons cider vinegar (divided)
- 1 tablespoon Dijon mustard
- 1 teaspoon vanilla
- ⅛ teaspoon cayenne pepper
- Salt and pepper
- 2 teaspoons cooking oil
- 1 tablespoon unsalted butter
Directions
In a medium size bowl mix together the whiskey, apple cider, 2 teaspoons of vinegar, mustard, cayenne pepper, and vanilla.
Place the pork chops in a 1 gallon zip lock bag, pour in ¼ cup of the whiskey mixture, seal the bag, and work the pork chops through the solution. Refrigerate for 1 – 2 hours; flipping the bag occasionally. Set the remaining whiskey mixture aside.
Remove the pork chops from the bag and pat them dry using paper toweling; salt and pepper the chops. (Discard brine used to marinade)
In a large skillet using the oil brown the chops on both sides. (About 4 minutes on each side) place the chops on a plate and cover tightly with aluminum foil.
Pour the reserved whiskey solution into the skillet, bring to a boil, and reduce heat to medium. Cook until mixture is reduced, and kind of syrupy, to form a glaze. Pour any juices that are collected from the chops into the skillet. Add the butter and remaining 2 tablespoons of cider vinegar. Continue cooking until the glaze is thick and sticky.
Place the chops back in the skillet and flip to coat chops with the glaze. Flip several times while cooking. Cook to a temperature of 145F.
Serve with the sauce over the top.
Place the pork chops in a 1 gallon zip lock bag, pour in ¼ cup of the whiskey mixture, seal the bag, and work the pork chops through the solution. Refrigerate for 1 – 2 hours; flipping the bag occasionally. Set the remaining whiskey mixture aside.
Remove the pork chops from the bag and pat them dry using paper toweling; salt and pepper the chops. (Discard brine used to marinade)
In a large skillet using the oil brown the chops on both sides. (About 4 minutes on each side) place the chops on a plate and cover tightly with aluminum foil.
Pour the reserved whiskey solution into the skillet, bring to a boil, and reduce heat to medium. Cook until mixture is reduced, and kind of syrupy, to form a glaze. Pour any juices that are collected from the chops into the skillet. Add the butter and remaining 2 tablespoons of cider vinegar. Continue cooking until the glaze is thick and sticky.
Place the chops back in the skillet and flip to coat chops with the glaze. Flip several times while cooking. Cook to a temperature of 145F.
Serve with the sauce over the top.
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