Tennessee Whiskey Pork Chops Recipe
Make a Tennessee whiskey sauce for pork chops. Preferably, use bone in pork chops for best results.
Servings: 4
Calories: 447kcal
Equipment
- small bowl
- resealable 1 gallon sized zipped locking bag
- large skillet
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 447kcal | Carbohydrates: 9g | Protein: 35g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 125mg | Sodium: 139mg | Potassium: 613mg | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 1.1mg