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In response to
"Monroe County pork chops"
by
Roger More
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Tennessee Whiskey Pork Chops
Posted by
Roger More (aka rogermore)
Jul 31 '18, 13:50
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To make the marinade/sauce, get a large bowl and mix ½ cup Tennessee whiskey (Jack Daniel's, but I use Dickey's or you can use bourbon if you prefer but it has less smokey flavour), ½ cup apple cider, 2 tablespoons brown sugar, 2 teaspoons cider vinegar, 1 tablespoon Dijon mustard, ½ teaspoon vanilla extract and as much cayenne as you want (1/4 teaspoon if you don’t like heat, ½ to 1 if you do)
Take 1/4 cup of this mixture and use it to marinate the pork chops. (A good way to do this with a small amount of liquid is to put the chops in a Ziploc bag, add the marinade, press the air out of the bag and seal. Then turn the bag over a couple of times so everything gets coated) Any amount of time up to 2 hours marinating is fine, but if you’re in a rush I’m sure that 30 minutes is fine. When you’re ready, remove the chops from the marinade and pat dry, then season with salt and pepper.
Heat 1 tablespoon of oil in a fry pan and heat over medium until it begins to smoke. Sear the pork chops until golden brown, 3-4 minutes a side, then transfer to a plate and cover with foil.
Add the whiskey mixture that you did not use in the parinade to the pan, bringing it to the boil and scraping up any browned pork bits. Cook until reduced to a thick glaze, then add any juices from the pork chops, as well as another two teaspoons of cider vinegar and a tablespoon of butter. Simmer until it is thick and sticky, about 2-3 minutes.
Remove the pan from the heat and then return the pork chops to the pan. Let them rest about five minutes, but flip them over so they get covered in the sauce.
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