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
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.
Notes
From: Cook's Hometown Favorites 2014.Any style of whiskey will work if you don't have a Tennessee bourbon or similar handy. The alcohol cooks out of the dish.