WHISKEY PORK CHOPS
Steps:
- Whisk whiskey, cider or juice, brown sugar, mustard, cayenne, vanilla, and vinegar together in medium bowl. Put the chops into a large Ziploc bag and pour about 1/3 cup of the marinade i in with the chops. You can put the sealed bag with the chops in the refrigerator for 3-4 hours, or you can leave it on the counter for about an hour to marinade. Reserve remaining whiskey mixture separately. Remove chops from bag, pat dry with paper towels, and reserve the marinade with the rest. Heat oil in large skillet over medium-high heat until just beginning to smoke. Season chops with salt and pepper and cook until well browned on both sides. The middles should still be pink if you make a small cut to check. The total time should be about 3 to 4 minutes per side. Transfer chops to a plate and cover tightly with foil. Add reserved whiskey mixture to skillet and bring to boil, scraping up any browned bits with wooden spoon. Cook until reduced to thick glaze, 3 to 5 minutes. Reduce heat to medium-low and pour any accumulated juices from the plate with the chops back into the skillet. Whisk in the butter, and simmer glaze until it thickens slightly, about a minute. Turn the heat down to low. Return chops to skillet and let rest in pan until sauce clings to chops, turning chops occasionally to coat both sides. Make a small cut in the chop to make sure the meat is cooked and voila! It is worth noting to keep a close eye on the sauce once it starts to reduce, and especially after you've added the chops back to the pan. You don't want it to reduce too much, as you will definitely want a good 3/4 cup of sauce left to pour over the chops and mashed potatoes on your plate!
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