Best Whiskey Pork Chops Recipes

TENNESSEE WHISKEY PORK CHOPS

Steps:

• In a nonstick skillet, over medium-high heat, heat olive oil.
• Season pork chops with salt and pepper.
• Place chops in skillet, and cook about 5 minutes each side, turning once, until browned.
• Remove chops from skillet and keep warm.
• In the same skillet cook garlic, onion, and pepper flakes until tender, about 2 minutes.
• Stir in the apple juice, dark brown sugar, whiskey, teriyaki, and soy sauces.
• Turn heat to high and bring mixture to a boil.
• Reduce heat to medium, and cook sauce, stirring occasionally, until slightly thickened, about 10 minutes.
• Add pork chops to skillet and simmer, turning once, until no longer pink near bone (about 3 minutes per side) and sauce is thickened and reduced to about 1/2 cup.

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.

WHISKEY-DIJON BARBECUED PORK CHOPS WITH GRILLED VEGGIES

Steps:

• Spray grill rack with cooking spray. Heat gas or charcoal grill. In 1-quart saucepan, stir mustard, brown sugar, whiskey, molasses, vinegar and pepper sauce with whisk. Cook over medium-low heat 10 minutes, stirring occasionally, until slightly thickened. Remove from heat. Pour 1/4 cup of the sauce into small bowl.
• Generously brush cut sides of onion slices and tomato halves with 2 tablespoons of the sauce in bowl. Generously brush pork chops with half of the remaining sauce in pan. Place pork, onions and tomatoes, cut sides down, on grill over medium heat. Brush tops of onions and tomatoes with remaining 2 tablespoons sauce in bowl. Brush tops of pork chops with remaining sauce in pan.
• Cover grill; cook 5 to 7 minutes, turning pork and onions once (do not turn tomatoes), until pork is no longer pink in center, onions are crisp-tender and tomatoes are tender. Discard any remaining sauce. Sprinkle with chopped fresh parsley if desired.

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.

WHISKEY PORK CHOPS

Steps:

• Preheat oven to 300 degrees.
• Combine the first 6 ingredients.
• Salt and pepper the pork chops.
• Heat oil in large skillet over medium heat.
• Saute pork 5 minutes on each side.
• Remove.
• Add onion and mushrooms to the pan and saute for 3 minutes.
• Slowly add whiskey to pan, cook for a minute until almost evaporated.
• Stir sour cream mixture into pan.
• Return pork to pan and spoon sauce over pork.
• Wrap handle of pan with foil and cover.
• Bake@ 300 for 1 hour.

ONE PAN WHISKEY PORK CHOPS!

Steps:

• 1. Preheat oven to 300.
• 2. Combine the sour cream, water, flour, salt,pepper and thyme in a small bowl.
• 3. Heat oil in a large oven safe skillet over medium high heat.
• 4. Add the seasoned pork chops and saute 5 mins on each side or until golden. You really need to get a good sear on them!
• 5. Remove pork from pan. Add onions and mushrooms and saute for 3 mins.
• 6. Add whiskey, cook 1 min, or until most of liquid evaporates.
• 7. Stir sour cream mixture into pan.
• 8. Return pork to pan and spoon sauce over the pork.
• 9. Cover the pan with tin foil and bake in oven for 1 hour.
• 10. Serve with mashed potatoes and green beans or any of your favorite vegetables. Spoon the gravy over the pork and the potatoes!

ONE-PAN WHISKEY-FLAVORED PORK CHOPS

Steps:

• Preheat oven to 300°F.
• Combine the first 6 ingredients in a small bowl.
• Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat the oil in a large non-stick skillet over medium-high heat.
• Add pork, sauté 5 minutes, on each side or until golden.
• Remove pork from pan.
• Add onion and mushrooms to pan; sauté for 3 minutes.
• Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates.
• Stir sour-cream mixture into pan.
• Return pork to pan; spoon sauce pork.
• Wrap handle of skillet with foil.
• Cover and bake at 300°F for 1 hour.
• Serve immediately.

ONE-PAN WHISKEY-FLAVORED PORK CHOPS

Steps:

• Preheat oven to 300. Combine first 6 ingredients in a small bowl. Sprinkle pork with 1/4 tsp salt and 1/8 tsp pepper. Heat oil in a large nonstick skillet over med-high heat. Add pork; saute 5 mins on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; saute 3 mins. Carefully add whiskey to pan; cook 1 min or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork. Wrap handle of skillet with foil. Cover and bake at 300 for 1 hour. Serve immediately.

ONE PAN WHISKEY PORK CHOPS

Steps:

• Preheat oven to 300 degrees.
• Combine the first 6 ingredients in a small bowl.
• Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Heat the oil in a large nonstick skillet over medium-high heat.
• Add pork; saute 5 minutes on each side or until golden.
• Remove pork from pan.
• Add onion and mushrooms to pan; saute for 3 minutes.
• Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates.
• Stir sour cream mixture into pan.
• Return pork to pan; spoon sauce over pork.
• Wrap handle of skillet with foil.
• Cover and bake at 300 degrees for 1 hour.
• Serve immediately.
• Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup sauce).

WHISKEY GLAZED PORK CHOPS

Steps:

• Mix together the whiskey, brown sugar and water and set aside. Rub each chop, both sides, with the mustard/cayenne seasoning.
• Heat oil in a fry pan until hot then place the pork chops in the pan and brown both sides of each chop, about 2 minutes per side. Reduce heat if needed to avoid burning.
• Once browned on both sides, remove chops from heat and put aside. Pour the whiskey/sugar/water mixture into the hot pan leaving any "brown bits". Heat to burn off the alcohol and stir until the mixture become thick, like a glaze.
• Turn the heat down to low and return the chops to the pan and cover. Allow the chops to simmer in this glaze for about 10-15 minutes, turning once.
• Remove from heat and pour any remaining glaze on top.

ONE-PAN WHISKEY FLAVORED PORK CHOPS

Steps:

• Preheat oven to 300°. Combine the first 6 ingredients in a small bowl. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add pork; sauté 5 minutes on each side or until golden. Remove pork from pan. Add onion and mushrooms to pan; sauté for 3 minutes. Carefully add whiskey to pan; cook for 1 minute or until liquid almost evaporates. Stir sour cream mixture into pan. Return pork to pan; spoon sauce over pork. Wrap handle of skillet with foil. Cover and bake at 300° for 1 hour. Serve immediately.

TENNESSEE WHISKEY PORK CHOPS

Steps:

• Whisk whiskey, apple cider, brown sugar, mustard, cayenne, vanilla & 2 t vinegar together. Transfer 1/4 c to small ziplock & marinade chops 1 to 2 hrs. Remove chops, pat dry with paper towel and discard marinade. Heat oil med-high until just smoking. Season with salt & peper, cook until well browned on both sides. Transfer chop to plate and cover with foil. Add reserved whiskey mix to skillet & bring to boil. Cook until reduced to thick glaze, 3 to 5 minutes. Reduce to med-low heat, add accumulated juice from chops, 2 t vinegar and butter. Add chops

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!