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?
Time to sizzle up some Tennessee whiskey pork chops
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. Cook them inside or out, there is no limit. Grill those babies in the summer, and pan fry them all winter long. Bring pork back to the center stage. Put it on every table. It could use a little love. I know I’m ready to be their huckleberry.
Especially when it is slathered in a whiskey sauce. Let’s do this.
How to avoid drying out your pork chops
One of the reasons people shy away from pork chops is they expect them to be dry, grainy, and chewy. Closer to some dried piece of jerky than a juicy steak.
But it doesn’t have to cut that way. This is because many people tend to drastically overcook their pork chops. I get it. No one wants to catch any sort of food borne illness.
However, as long as you get your inner temperature to about 140 to 145 Fahrenheit you are fine. And that means there might be just a hint of pink when you cut into it. But that also means you leave some of the moisture in the meat.
Which makes a huge difference when you bite into it.
The best thickness for pork chops
One inch to one and one half inch is the best thickness for pork chops. When you see those packages with a bunch of pork chops and a real low price, then beware.
The chops are laid in there semi deceptively to appear thicker than they are. If you want the right thickness, then it doesn’t hurt to just ask the butcher to direct you to where they are. Or cut them to order.
Bone in or bone out for the pork chops
Ok, if you seriously don’t want the bone in there, then go ahead and get the boneless cuts. But the bone in is preferred.
Why? Because the bone actually helps the meat to cook evenly as well as helps preserve some of the moisture in the meat. Anything to keep a pork chop from drying out is a good idea.
More pork recipes I can recommend
The other white meat is so versatile. It works in so many great recipes. I have some pork chop recipes. Feel free to mix and match if you like.
- Perfect smoked pork chops
- Tuscan pork chops
- Maple pepper pork chops
- cornmeal coated pork chops
- Oven Roasted Pork Chops
Want more delicious pork inspiration? Try some of my favorite recipes
If you’ve tried these pan seared chops please rate the recipe and let me know where you found it in the comments below.
I get inspired by your feedback and comments! You can also join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.
Tennessee Whiskey Pork Chops
- small bowl
- resealable 1 gallon sized zipped locking bag
- large skillet
- ½ cup whiskey or bourbon
- ½ cup apple cider
- 2 tbs light brown sugar packed
- 4 tsp apple cider vinegar
- 1 tbs Dijon mustard
- ½ tsp vanilla
- ⅛ tsp cayenne
- 4 8 – 10 oz bone in pork chops about 1″ thick
- salt and pepper
- 2 tsp 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 ¼ 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
- 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.