Recipe

Tennessee Whiskey Pork Chops Recipe

	Jaie / All my dishes 1 year, 10 months ago When the first batch of apple cider hits the farmer's stand, my dad proudly delivers it to my mom as his hint that he is ready for his pork chops!!! He gets these once a year and he savors every bite! Prep:150m Cook:20m Servings:4	Jaie
	glazed pork chops jack daniels

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Ingredients

1/2 cup Jack Daniel's Tennessee Whiskey

1/2 cup apple cider

2 tablespoons light brown sugar

1 tablespoon dijon mustard

1/8 teaspoon cayenne pepper

1/2 teaspoon vanilla extract

4 teaspoons cider vinegar

4 bone-in, center-cut pork chops, about 1-inch thick

2 teaspoons vegetable oil

1 tablespoon butter

salt and pepper to taste

Mashed potatoes to serve under the chops.

Directions

In a bowl, whisk together whiskey, cider, brown sugar, mustard, cayenne pepper, vanilla and 2 teaspoons vinegar.

Transfer 1/4 of the whiskey mixture to a gallon-sized zip-loc plastic bag. Reserve remaining marinade.

Add pork chops, press the air out of the bag, and seal.

Turn bag to coat the chops with the marinade. Refrigerate for 2 hours.

Remove chops from the bag and pat with paper towels. Discard that marinade.

Heat oil in a large skillet over medium-high heat until just beginning to smoke.

Season chops with salt and pepper and cook until well browned on both side. Using a paring knife, peek into the thickest part of a chop. It should still be a little pink. 3-4 minutes per side usually works.

Transfer the chops to a plate and cover tightly with aluminum foil.

Add reserved whiskey mixture to the skillet.

Bring to a boil and scrape up any browned bits with a wooden spoon.

Cook until reduced to a thick glaze, 3-5 minutes.

Reduce heat to medium-low and tip the plate with the chops on over the skillet to drain any juices that accumulated back into the skillet.

Add remaining 2 tablespoons vinegar, whisk in butter and simmer until glaze is thick and sticky. Watch closely during the last few minutes of cooking. It should have small bubbles when it is the right temperature. (2-3 minutes)

Remove pan from heat.

Return chops to skillet and let them rest in the pan until the glaze clings to the pork chops.

Turn chops occasionally to evenly coat both sides.

It is best to check with a meat thermometer at the thickest part of the chop. It should read at least 145°. It takes 5-7 minutes.

Serve over mashed potatoes and pour over remaining glaze.

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Comments

invisiblechef 1 year, 10 months ago said:
What's not to like about this, everything in it sounds so great.

I have it saved for fall.

Marie

tnacndn 1 year, 10 months ago said:
Now I should be the one using the Tennessee Whiskey to cook with huh? LOL But seriously this sounds really good. I have never used any kind of alcohol to cook with as my hubby is severely allergic to alcohol. Several people have told me that when you cook with alcohol it actually burns off the alcohol but leaves the flavor. John still won't eat it as he does not want to take any chances on ending back up in the ICU at the hospital,he got drunk on whisky and shine as a teenager and then again on just whisky a couple of years later and both times almost died.But......I am not allergic nor is the rest of the family. I will make John some chops the usual way and make these for the rest of us. LOL
Gem

grizzlybear 1 year, 10 months ago said:
Will make this when we pick the apples....Thank you for sharing

batona 1 year, 8 months ago said:
We made this last evening for dinner. I was very fond of the flavors. The sauce did not thicken quite as much as I thought it would. Perhaps I had too much of something in the pan. This is a rich dish and I was pleased with how it turned out.

bonjody 1 year, 1 month ago said:
I am so eager to try this I may have to press my own apples and make cider!

dmajor 11 months, 2 weeks ago said:
Yummy! I love the taste of apples and pork together and adding Jack to the mix, well, I'll be eating this for sure! Thank you for the post! Deb"5" for this one!

merlin 11 months ago said:
God bless Dad!

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