Best Tennessee Whiskey Glazed Pork Chops Recipes

TENNESSEE-WHISKEY GLAZED PORK CHOPS

Steps:

• Whisk whiskey, cider, sugar, mustard, cayenne, vanilla and 1 tsp vinegar together.
• Transfer 1/2 c of this mixture to a bag, add chops. Press air from bag and zip. Turn to coat chops. Put in refrigerator for at least 2 hours, longer is better.
• Keep remaining whiskey mixture separately.
• Remove chops from bag, pat dry, discard marinade.
• In small saucepan, heat remaining whiskey mixture to a simmer and reduce until thick and bubbly. Add the butter, whisking until melted in and the glaze has taken on a nice sheen.
• Oil grill well. Heat grill to high, reduce heat to medium-low. Place chops on grill to sear. Turn chops. Brush glaze on chops. Cook until almost done.
• Turn chops, brush again with glaze.
• Internal temperature should be 145 when done.
• Remove from grill, plate and serve.

TENNESSEE WHISKEY-GLAZED PORK CHOPS

Steps:

• In a bowl, whisk together the sauce base ingredients.
• Transfer 1/4 cup of mixture to a zip top bag and add pork chops. Press out as much air as possible and seal the bag. Marinate no more than one hour.
• Remove chops from bag. Pat dry with paper towels. Season both sides with salt and pepper.
• Heat a 12" skillet over medium-high flame. Add oil. When oil shimmers, add chops. Sear both sides until golden brown, 3-4 minutes per side. Transfer to a clean plate. Tent with foil to keep warm.
• Pour remaining sauce mixture into hot skillet. Scrape up browned bits (fond) from the bottom of the pan. Reduce over medium-high heat until thickened, about 5 minutes. Whisk in remaining vinegar and juices from pork chops. Whisk in cold butter.
• Return chops to pan, presentation side down. Turn chops over to glaze them fully. Turn off heat. Cover for 5 minutes to finish cooking.