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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/2 cup bourbon and apple cider
2 tbsp. brown sugar
1 tbsp. 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 tbsp. unsalted butter
Combine first 6 ingredients and 2 tsp cider vinegar in a bowl. Transfer 1/4 cup mixture to a resealable bag and add pork chops and seal. Turn bag to coat chops with marinade and refrigerate 1-2 hours. Reserve remaining whiskey mixture separately. Remove chops from bag, pat dry with paper towels and discard marinade.
Heat oil in a large skillet until just beginning to smoke. Season pork chops with salt and pepper and cook until well browned on both sides, about 3-4 minutes on each side. Transfer chops to a plate and cover tightly with foil.
Add reserved whiskey mixture to skillet and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until reduced to a thick glaze, about 3-5 minutes. Reduce heat to medium-low and add and meat juices that have accumulated on the plate the chops are on. Add remaining 2 tsp vinegar and whisk in butter and simmer glaze until thick and sticky, 2-3 minutes. Remove pan from heat.
Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, about 5 minutes. Transfer chops to platter and spoon sauce over chops. Serves. Serves 4
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WHISKY GLAZED PORK CHOPS
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
1/2 cup bourbon and apple cider
2 tbsp. brown sugar
1 tbsp. 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 tbsp. unsalted butter
Combine first 6 ingredients and 2 tsp cider vinegar in a bowl. Transfer 1/4 cup mixture to a resealable bag and add pork chops and seal. Turn bag to coat chops with marinade and refrigerate 1-2 hours. Reserve remaining whiskey mixture separately. Remove chops from bag, pat dry with paper towels and discard marinade.
Heat oil in a large skillet until just beginning to smoke. Season pork chops with salt and pepper and cook until well browned on both sides, about 3-4 minutes on each side. Transfer chops to a plate and cover tightly with foil.
Add reserved whiskey mixture to skillet and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until reduced to a thick glaze, about 3-5 minutes. Reduce heat to medium-low and add and meat juices that have accumulated on the plate the chops are on. Add remaining 2 tsp vinegar and whisk in butter and simmer glaze until thick and sticky, 2-3 minutes. Remove pan from heat.
Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides, about 5 minutes. Transfer chops to platter and spoon sauce over chops. Serves. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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