Paul selected this and suggested stuffing as a side, so that's what I did.
First thing, this recipe requires a glaze be created. The thing about making a glaze is you're reducing liquid down and if you look away it goes from liquid to burnt in a heart beat. I know this. I've done this. And tonight, I did it again. I unloaded the dishwasher and while my back was turned it went from liquid to burnt. I had to start the glaze all over again.
Overall rating for this is delicious. That whisky flavor really is delicious. And it coupled with the apple flavor is a winner winner - ah pork dinner.
Tennessee Whisky Pork Chops
Recipe from Cook's Country
Serves 4
- 1/2 c Jack Daniels or 1/2 c Bourbon
- 1/2 c apple cider
- 2 T light brown sugar
- 1 T Dijon Mustard
- 1/8 tsp cayenne
- 1/2 tsp vanilla extract
- 4 tsp cider vinegar
- 4 bone in, center cut pork chops, about 1 inch thick
- 2 tsp vegetable oil
- 1 T unsalted butter
Whisk whisky, cider, brown sugar, mustard, cayenne, vanilla and 2 tsp vinegar together in a bowl. Transfer 1/4 cup of mixture to gallon size ziploc, add pork chops, press out air and seal. Turn to coat chops. Refrigerate 1-2 hours. Reserve remaining whisky mixture separately.
Remove chops from bag, pat dry and discard marinade. Heat oil in skillet over med-high heat until just beginning to smoke. Season chops with salt and pepper and cook (partially covered) until well browned on both sides. Transfer chops to plate and cover tightly.
Add reserved whisky mixture to skillet and bring to a boil, scraping up the browned bits. cook until reduced to a thick glaze, 3-5 minutes. Reduce heat to med-low add remaining tsps vinegar, whisk in butter and simmer glaze until thick and sticky, about 3 minutes.
Return chops to the skillet and let rest in pan until sauce clings to the chops. Turning the chops occasionally to coat both sides and chops are done. Transfer to a platter and spoon glaze over the chops.
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