Tennessee Whiskey Pork Chops | Kita Roberts GirlCarnivore.com

Tennessee Whiskey Pork Chops

Course Main Course
Cuisine American
Keyword whiskey pork chops
Prep Time 15 minutes
Cook Time 25 minutes
marinade 1 hour 30 minutes
Total Time 40 minutes
Servings 4
Calories 447kcal
Author Kita


  • 1/2 cup whiskey or bourbon
  • 1/2 cup apple cider
  • 2 tbs light brown sugar packed
  • 4 tsp apple cider vinegar
  • 1 tbs Dijon mustard
  • 1/2 tsp vanilla
  • 1/8 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 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


Calories: 447kcal | Carbohydrates: 9g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 139mg | Potassium: 613mg | Sugar: 8g | Vitamin A: 2.2% | Vitamin C: 0.3% | Calcium: 3.7% | Iron: 6.3%