It’s time to rethink pork. The classic pork chop is an easy healthy weeknight save and these one-pan Tennessee Whiskey Pork Chops are sure to bring everyone running to the table.
How much do you love a good juicy pork chop?
Cuz, I get the feeling they are an unloved member of your meat market (ok, a little bit of projecting going on here. They are definitely an unloved member of my meat team). The sky is kind of the limit with these quick cooking, easy to prep, flavor loaded tender chops. Perfect for crazy busy weeknights. Dress up your chops for entertaining. Grill those babies in the summer, and pan fry them all winter long. Bring pork back to the center stage. It could use a little love. I know I’m ready to be their huckleberry.
Especially when it is slathered in a whiskey sauce.
- 1/2 cup whiskey or bourbon
- 1/2 cup apple cider
- 2 tbs light brown sugar packed
- 4 teas apple cider vinegar
- 1 tbs Dijon mustard
- 1/2 teas vanilla
- 1/8 teas cayenne
- 4 8 - 10 oz bone in pork chops about 1" thick
- salt and pepper
- 2 teas vegetable oil
- 1 tbs unsalted butter
In a small bowl, whisk the bourbon (or whiskey if using), cider, sugar, 2 teas vinegar, mustard, vanilla, and cayenne. Measure out 1/4 and transfer to a large resealable bag. Add the pork chops and turn to cover. Let marinate for 1 to 2 hours. Reserve the remaining bourbon mixture for later.
When ready to cook, pat the pork chops dry, season with salt and pepper and discard the marinade in the bag. Preheat a large skillet with the vegetable oil over medium-high heat. Place the chops in the skillet 2 at a time and cook until well browned, about 6 to 8 minutes on each side. Move to a plate and cover to keep warm.
In the now empty skillet, add the reserved whiskey mixture. Scrape up any browned bits and bring to a boil. Cook until thickened, 3 to 5 minutes. Reduce the heat to low and add any juices from the chops to the pan, along with the remaining 2 teas vinegar, and butter. Allow to simmer until thickened, 2 to 3 minutes. Remove from heat.
Return the chops to the pan, and flip to coat.
Allow the chops to rest for 5 minutes in sauce before serving.
Cook's Hometown Favorites 2014